Molino Spadoni Miscela per Pizza Nera ai 7 Cereali
Very Strong
Pizza blend of type 1 wheat, rye, spelt, barley, wholemeal oat, corn and rice flours with sesame and sunflower seeds, cane sugar and enzymes. It contains 13.9% protein.
Contains: wheat 1, rye, spelt, barley, oat (wholemeal), corn, rice, seeds, sugar, enzymes
How the calculator uses this flour
- Fermentation window. With 13.9% protein, the dough peaks after about 10 h at 22°C, inside a 5.5–17 h window. In the fridge at 4°C, it holds 5–61 h.
- Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Pizza blend of type 1 wheat, rye, spelt, barley, wholemeal oat, corn and rice flours with sesame and sunflower seeds, cane sugar and enzymes. It contains 13.9% protein.
Bakes with this flour
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Miscela per Pizza Nera ai 7 Cereali vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
13.9%12%-1.9%Hydration
——Maturation
——Miscela per Pizza Nera ai 7 Cereali vs 3 Malts & Sunflower Organic Brown Flour (705)
Miscela per Pizza Nera ai 7 Cereali | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 13.9% | 12%-1.9% |
Hydration | — | — |
Maturation | — | — |