Molino Spadoni Preparato per Pane con la Curcuma
Bread and pizza blend of type 1 wheat, 5% spelt flour, 5% flax seeds, 5% sunflower seeds, dried wheat sourdough and 2% oat bran. Also contains wheat gluten, iodised salt, 0.8% turmeric, cane sugar, ascorbic acid and enzymes. Two separate sachets of active dry yeast are included. It contains 16.4% protein.
Contains: wheat 1, spelt 5%, oat (bran) 2%, seeds 10%, other ingredients, wheat gluten, salt, sugar, ascorbic acid, enzymes
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. 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%.
Bread and pizza blend of type 1 wheat, 5% spelt flour, 5% flax seeds, 5% sunflower seeds, dried wheat sourdough and 2% oat bran. Also contains wheat gluten, iodised salt, 0.8% turmeric, cane sugar, ascorbic acid and enzymes. Two separate sachets of active dry yeast are included. It contains 16.4% protein.
Bakes with this flour
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Preparato per Pane con la Curcuma vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
16.4%12%-4.4%Hydration
——Maturation
——Preparato per Pane con la Curcuma vs 3 Malts & Sunflower Organic Brown Flour (705)
Preparato per Pane con la Curcuma | ||
|---|---|---|
Strength | — | Strong |
Protein | 16.4% | 12%-4.4% |
Hydration | — | — |
Maturation | — | — |