Molino Signetti Tipo 1 RICCA
Very StrongItaly
Molino Signetti Tipo 1 Ricca: lightly refined Tipo 1 soft wheat flour with micronised, heat-treated wheat germ and an amber colour, in a 25 kg sack. About 14.5% protein. Used where germ flavour and colour matter.
Contains: wheat 1, wheat germ
How the calculator uses this flour
- Fermentation window. With 14.5% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 6.5–66 h.
- Hydration range. From its specs, Pandough estimates 61–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Molino Signetti Tipo 1 Ricca: lightly refined Tipo 1 soft wheat flour with micronised, heat-treated wheat germ and an amber colour, in a 25 kg sack. About 14.5% protein. Used where germ flavour and colour matter.
Bakes with this flour
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