Molino Spadoni Miscela per Pane con Amido Resistente
Professional bread blend of type 1 and type 0 wheat, 15% resistant starch, 15% lentil, bean and pea flours, wheat gluten, wheat germ and 10% sunflower, flax and sesame seeds. Also contains malted wheat, enzymes and ascorbic acid. It contains 19% protein.
Contains: wheat 1, other grain (starch) 15%, other grain 15%, wheat 0, wheat (germ), wheat gluten, seeds 10%, other ingredients, enzymes, ascorbic acid
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- 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%.
Professional bread blend of type 1 and type 0 wheat, 15% resistant starch, 15% lentil, bean and pea flours, wheat gluten, wheat germ and 10% sunflower, flax and sesame seeds. Also contains malted wheat, enzymes and ascorbic acid. It contains 19% protein.
Bakes with this flour
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Miscela per Pane con Amido Resistente vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
19%12%-7.0%Hydration
——Maturation
——Miscela per Pane con Amido Resistente vs 3 Malts & Sunflower Organic Brown Flour (705)
Miscela per Pane con Amido Resistente | ||
|---|---|---|
Strength | — | Strong |
Protein | 19% | 12%-7.0% |
Hydration | — | — |
Maturation | — | — |