Mulino Marino Farro Integrale
Italy
Whole stone-milled organic spelt for wholemeal bread, biscuits and grissini. The official sheet contains conflicting protein values and no W or P/L.
Contains: spelt (wholemeal)
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%.
Whole stone-milled organic spelt for wholemeal bread, biscuits and grissini. The official sheet contains conflicting protein values and no W or P/L.
Bakes with this flour
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Technical Specifications
Absorption | 56–62% |
Farro Integrale vs Backmischung Dinkelpizza
Strength
——Protein
15%13%-2.0%Hydration
——Maturation
——Farro Integrale vs Backmischung Dinkelpizza
Farro Integrale | ||
|---|---|---|
Strength | — | — |
Protein | 15% | 13%-2.0% |
Hydration | — | — |
Maturation | — | — |