Molino Spadoni Preparato per Pane Farro e Grano Saraceno
Bread and pizza blend with 43.84% wholemeal wheat flour, 20% spelt flour, durum semolina, 5% wholemeal buckwheat flour, 5% flax seeds and 2% wheat germ. Also contains dried wheat sourdough, cane sugar, iodised salt, dextrose, barley and wheat malt, enzymes and ascorbic acid. Two separate sachets of active dry yeast are included. It contains 14.8% protein.
Contains: wheat (wholemeal) 43.84%, spelt 20%, durum wheat (semolina), buckwheat (wholemeal) 5%, wheat (germ) 2%, seeds 5%, other ingredients, sugar, 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. 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 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 and pizza blend with 43.84% wholemeal wheat flour, 20% spelt flour, durum semolina, 5% wholemeal buckwheat flour, 5% flax seeds and 2% wheat germ. Also contains dried wheat sourdough, cane sugar, iodised salt, dextrose, barley and wheat malt, enzymes and ascorbic acid. Two separate sachets of active dry yeast are included. It contains 14.8% protein.
Bakes with this flour
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