Mulino Marino Enkir
Italy
Stone-milled organic einkorn flour from Triticum monococcum. Suitable for bread, pizza, pasta, grissini and pastry, but no W or P/L is published.
Contains: einkorn
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 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Stone-milled organic einkorn flour from Triticum monococcum. Suitable for bread, pizza, pasta, grissini and pastry, but no W or P/L is published.
Bakes with this flour
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Enkir vs Auris Pura
Enkir | ||
|---|---|---|
Strength | — | — |
Protein | 14% | 4.9%-9.1% |
Hydration | — | — |
Maturation | — | — |