Molino Vigevano Moreschina
StrongItaly
Professional multigrain and seed blend in a 10 kg sack: type 0 soft wheat flour (72%), durum wheat semolina (10%), sesame, sunflower and linseed (5% combined), soy flour (4.5%), corn semolina (3%), wheat germ (2%), rye flour (2%), oat flakes and barley flakes. It has W 270–290, P/L 1–2 and 14% protein as sold. Contains no added yeast or sourdough. The 500 g home version has a different formulation.
Contains: wheat 0 72%, durum wheat (semolina) 10%, soy 4.5%, corn (semolina) 3%, rye 2%, oat, barley, seeds 5%, wheat germ 2%
How the calculator uses this flour
- Fermentation window. With W 280 and 14% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 41 h.
- Hydration range. From its specs, Pandough estimates 58–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Professional multigrain and seed blend in a 10 kg sack: type 0 soft wheat flour (72%), durum wheat semolina (10%), sesame, sunflower and linseed (5% combined), soy flour (4.5%), corn semolina (3%), wheat germ (2%), rye flour (2%), oat flakes and barley flakes. It has W 270–290, P/L 1–2 and 14% protein as sold. Contains no added yeast or sourdough. The 500 g home version has a different formulation.
Bakes with this flour
Loading...