Mulino Marino Dario
StrongItaly
Organic soft-wheat flour for direct doughs. The mill recommends it for bread, focaccia, pizza, grissini and low-moisture pastry.
How the calculator uses this flour
- Fermentation window. With W 245 and 11.9% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 31 h.
- Hydration range. From its specs, Pandough estimates 54–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Organic soft-wheat flour for direct doughs. The mill recommends it for bread, focaccia, pizza, grissini and low-moisture pastry.
Bakes with this flour
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Technical Specifications
Absorption | 54% |
Dario vs Infibra Zero+ W250
Strength
Strong · W 245Strong · W 250P/L
0.530.60+0.07Protein
11.9%11%-0.9%Hydration
——Maturation
——Dario vs Infibra Zero+ W250
Dario | ||
|---|---|---|
Strength | Strong · W 245 | Strong · W 250 |
P/L | 0.53 | 0.60+0.07 |
Protein | 11.9% | 11%-0.9% |
Hydration | — | — |
Maturation | — | — |