Mulino Marino Sette Effe
StrongItaly
Stone-milled seven-cereal blend for bread, pizza, pasta and pastry. The mill publishes laboratory absorption but no W or P/L.
Contains: wheat, durum wheat, rye, other grain, corn, rice, buckwheat
How the calculator uses this flour
- Fermentation window. With 13% 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 43 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%.
Stone-milled seven-cereal blend for bread, pizza, pasta and pastry. The mill publishes laboratory absorption but no W or P/L.
multigrain, blend, bread, pizza, organic
Bakes with this flour
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Technical Specifications
Absorption | 59% |
Sette Effe vs Auris Pura
Sette Effe | ||
|---|---|---|
Strength | Strong | — |
Protein | 13% | 4.9%-8.1% |
Hydration | — | — |
Maturation | — | — |