Mulino Marino PandiSempre
StrongItaly
Stone-milled blend of soft wheat, spelt and einkorn. Promoted as an all-purpose flour and especially for Ligurian focaccia.
How the calculator uses this flour
- Fermentation window. With W 275 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 40 h.
- Hydration range. From its specs, Pandough estimates 50–58% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 56–58%.
Stone-milled blend of soft wheat, spelt and einkorn. Promoted as an all-purpose flour and especially for Ligurian focaccia.
Bakes with this flour
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Technical Specifications
Absorption | 52% |
PandiSempre vs Farinha de Trigo Tipo 65 Saloia
Strength
Strong · W 275Strong · W 275P/L
0.50—Protein
14%11.4%-2.6%Hydration
——Maturation
——PandiSempre vs Farinha de Trigo Tipo 65 Saloia
PandiSempre | ||
|---|---|---|
Strength | Strong · W 275 | Strong · W 275 |
P/L | 0.50 | — |
Protein | 14% | 11.4%-2.6% |
Hydration | — | — |
Maturation | — | — |