Molino Vigevano Moreschina Ricca
StrongItaly
Molino Vigevano Moreschina Ricca: professional dark multigrain flour in a 10 kg sack. Tipo 0 soft wheat (70%) with re-milled durum semolina (10%), 7% seeds (sesame, sunflower, millet, flax), corn, rye, soy, oat and barley flakes, wheat germ and roasted barley malt. The mill lists W 270-290, P/L 1-2 and 14% protein, for medium leavening of about 24 hours and direct doughs.
Contains: wheat 0 70%, durum wheat (re-milled semolina) 10%, corn (semolina), rye, soy, oat, barley, seeds 7%, wheat germ, non-diastatic malt
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%.
Molino Vigevano Moreschina Ricca: professional dark multigrain flour in a 10 kg sack. Tipo 0 soft wheat (70%) with re-milled durum semolina (10%), 7% seeds (sesame, sunflower, millet, flax), corn, rye, soy, oat and barley flakes, wheat germ and roasted barley malt. The mill lists W 270-290, P/L 1-2 and 14% protein, for medium leavening of about 24 hours and direct doughs.
Bakes with this flour
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