Mulino Marino Grano Tenero BIO Spezzato
Italy
Organic wholegrain cracked wheat, stone-milled as a coarse component for bread, pizza and focaccia doughs. The maker recommends using it for 10–30% of the total flour weight. It contains 13.89% protein.
Contains: wheat (wholemeal)
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 61–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Organic wholegrain cracked wheat, stone-milled as a coarse component for bread, pizza and focaccia doughs. The maker recommends using it for 10–30% of the total flour weight. It contains 13.89% protein.
Bakes with this flour
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Technical Specifications
Absorption | 58–62% |
Falling Number | 300s |
Grano Tenero BIO Spezzato vs Antiqua Essenza di Grano
Strength
—Strong · W 310Protein
13.89%—Hydration
——Maturation
——Grano Tenero BIO Spezzato vs Antiqua Essenza di Grano
Grano Tenero BIO Spezzato | ||
|---|---|---|
Strength | — | Strong · W 310 |
Protein | 13.89% | — |
Hydration | — | — |
Maturation | — | — |