Mulino Marino Setaccio
StrongItaly
Stone-milled organic whole soft wheat retaining fine bran. Intended for wholemeal bread, pizza and grissini.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 290 and 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 44 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%.
Stone-milled organic whole soft wheat retaining fine bran. Intended for wholemeal bread, pizza and grissini.
Bakes with this flour
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Technical Specifications
Absorption | 60% |
Setaccio vs Antiqua Integrale Media
Strength
Strong · W 290Strong · W 290P/L
0.60—Protein
13%—Hydration
——Maturation
——Setaccio vs Antiqua Integrale Media
Setaccio | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 290 |
P/L | 0.60 | — |
Protein | 13% | — |
Hydration | — | — |
Maturation | — | — |