Molino Spadoni Preparato per Pane Avena
Very Strong
Bread blend of type 1 wheat, oat flour, oat flakes and bran, durum semolina, spelt, rye and soy flours, with 5% sesame seeds, iodised salt, enzymes and ascorbic acid. Two separate sachets of active dry yeast are included. It contains 15% protein.
Contains: wheat 1, oat, oat (bran), durum wheat (semolina), spelt, rye, soy, seeds 5%, salt, enzymes, ascorbic acid
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
How the calculator uses this flour
- Fermentation window. With 15% protein, the dough peaks after about 12 h at 22°C, inside a 6–19 h window. In the fridge at 4°C, it holds 7.5–70 h.
- Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Bread blend of type 1 wheat, oat flour, oat flakes and bran, durum semolina, spelt, rye and soy flours, with 5% sesame seeds, iodised salt, enzymes and ascorbic acid. Two separate sachets of active dry yeast are included. It contains 15% protein.
Bakes with this flour
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Preparato per Pane Avena vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
15%12%-3.0%Hydration
——Maturation
——Preparato per Pane Avena vs 3 Malts & Sunflower Organic Brown Flour (705)
Preparato per Pane Avena | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 15% | 12%-3.0% |
Hydration | — | — |
Maturation | — | — |