Molino Scoppettuolo Frumentum 6 Cereali
Italy
Molino Scoppettuolo Frumentum 6 Cereali is a cereal-and-seed concentrate for adding to bread, focaccia and pizza dough, to blend with flour in a dough formula. It contains hulled sunflower seeds, wholemeal rye flour, sesame, linseed, hulled barley flake flour, roasted barley malt flour and type 0 soft wheat flour. Supplied in 1 kg bags, it can be used in direct and prefermented doughs at varying proportions.
Contains: rye (wholemeal), barley, wheat 0, seeds, other ingredients
Incomplete composition data
The label doesn't tell us everything about this flour: whether the malt is active. After a bake we'll ask what your bag says.
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Molino Scoppettuolo Frumentum 6 Cereali is a cereal-and-seed concentrate for adding to bread, focaccia and pizza dough, to blend with flour in a dough formula. It contains hulled sunflower seeds, wholemeal rye flour, sesame, linseed, hulled barley flake flour, roasted barley malt flour and type 0 soft wheat flour. Supplied in 1 kg bags, it can be used in direct and prefermented doughs at varying proportions.
Bakes with this flour
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Frumentum 6 Cereali vs Bio Segale Integrale
Strength
——Protein
14.6%11.3%-3.3%Hydration
——Maturation
——Frumentum 6 Cereali vs Bio Segale Integrale
Frumentum 6 Cereali | ||
|---|---|---|
Strength | — | — |
Protein | 14.6% | 11.3%-3.3% |
Hydration | — | — |
Maturation | — | — |