Mulino Padano Farina tipo “0” Panettone e grandi lievitati
Very Strong
Wheat flour for panettone and other enriched fermented doughs.
How the calculator uses this flour
- Fermentation window. With W 390 and 16.3% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 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%.
Wheat flour for panettone and other enriched fermented doughs.
Bakes with this flour
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Technical Specifications
Absorption | 59% |
Farina tipo “0” Panettone e grandi lievitati vs Anima di Grano Slow Manitoba
Strength
Very Strong · W 390Very Strong · W 390P/L
—0.65Protein
16.3%14%-2.3%Hydration
——Maturation
——Farina tipo “0” Panettone e grandi lievitati vs Anima di Grano Slow Manitoba
Farina tipo “0” Panettone e grandi lievitati | ||
|---|---|---|
Strength | Very Strong · W 390 | Very Strong · W 390 |
P/L | — | 0.65 |
Protein | 16.3% | 14%-2.3% |
Hydration | — | — |
Maturation | — | — |