Molino Spadoni Farina di Grano Duro Senatore Cappelli

Italy

Wholemeal flour from Senatore Cappelli durum wheat, with 12.8% protein. Molino Spadoni makes it for bread, pizza, pasta and other baking. Its whole-grain composition gives dough a more pronounced grain flavour.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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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 36 h.
Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Molino Spadoni Farina di Grano Duro Senatore Cappelli fermentation range

The catalog window for Molino Spadoni Farina di Grano Duro Senatore Cappelli is 0–36 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.