Pandough
BELLA ROMANA Mix

Molino Signetti BELLA ROMANA Mix

Very StrongFlag of ITItaly

Signetti blend of tipo 0 and tipo 1 for Roman pala and al taglio, also used for pinsa. W340, about 14% protein. Built for long maturation.

Contains: wheat 0, wheat 1

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 15 h at 22°C, inside a 10–21 h window. In the fridge at 4°C, it holds 48–96 h.
  • Hydration range. From its specs, Pandough estimates 65–75% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 65–68%.

Signetti blend of tipo 0 and tipo 1 for Roman pala and al taglio, also used for pinsa. W340, about 14% protein. Built for long maturation.

Molino Signetti BELLA ROMANA Mix fermentation range

The catalog window for Molino Signetti BELLA ROMANA Mix is 48–96 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

mix, roman, pala, al-taglio, pinsa, high-hydration, professional

Bakes with this flour

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Technical Specifications

Absorption
65%

BELLA ROMANA Mix vs Infibra Zero+ W340

Infibra Zero+ W340
Infibra Zero+ W340
Strength
Very Strong · W 340Very Strong · W 340
Protein
14%—
Hydration
——
Maturation
48-96h 4°C—