Molino Spadoni Preparato per Pane Nero
Very Strong
Bread blend of type 1 wheat, rye, barley, spelt, oat, corn and rice flours, with 3.4% sesame seeds, 3% sunflower seeds, dried wheat sourdough, cane sugar, salt, dextrose, barley and wheat malt, ascorbic acid and enzymes. Two separate sachets of active dry yeast are included. It contains 14.2% protein.
Contains: wheat 1, rye, barley, spelt, oat, corn, rice, seeds 6.4%, 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. With 14.2% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 6.5–64 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, rye, barley, spelt, oat, corn and rice flours, with 3.4% sesame seeds, 3% sunflower seeds, dried wheat sourdough, cane sugar, salt, dextrose, barley and wheat malt, ascorbic acid and enzymes. Two separate sachets of active dry yeast are included. It contains 14.2% protein.
Bakes with this flour
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Preparato per Pane Nero vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
14.2%12%-2.2%Hydration
——Maturation
——Preparato per Pane Nero vs 3 Malts & Sunflower Organic Brown Flour (705)
Preparato per Pane Nero | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 14.2% | 12%-2.2% |
Hydration | — | — |
Maturation | — | — |