Mulino Marino Farro Bianco
Italy
Sifted stone-milled organic spelt for bread, pizza, pasta and pastry. The official sheet contains conflicting protein values and publishes no W or P/L.
Contains: spelt
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Sifted stone-milled organic spelt for bread, pizza, pasta and pastry. The official sheet contains conflicting protein values and publishes no W or P/L.
Bakes with this flour
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Technical Specifications
Absorption | 56–62% |
Farro Bianco vs Backmischung Dinkelpizza
Strength
——Protein
12%13%+1.0%Hydration
——Maturation
——Farro Bianco vs Backmischung Dinkelpizza
Farro Bianco | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 13%+1.0% |
Hydration | — | — |
Maturation | — | — |