Pane di una Volta
Molino Signetti
Fine-grained wholemeal flour enriched with heat-treated wheat germ. Suitable for biga processes and traditional Italian sourdough. Rich in nutrients while maintaining good workability.
Optimal hydration: 62% – 72%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 20-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Technical Specifications
Absorption | 62% |
Molino Signetti Pane di una Volta is a type wholemeal flour, W280 strength, 13.5% protein, a recommended hydration range of 62–72%, and 62% absorption. Fine-grained wholemeal flour enriched with heat-treated wheat germ. Suitable for biga processes and traditional Italian sourdough. Rich in nutrients while maintaining good workability. It ferments best over 24–72 hours at fridge (4°C). Excellent with biga or sourdough