Mulino Padano Farina tipo “2” Nazionale
Medium
Wheat flour.
Contains: wheat 2
How the calculator uses this flour
- Fermentation window. With W 200 and 11.5% protein, the dough peaks after about 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 21 h.
- Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Wheat flour.
Bakes with this flour
Loading...
Technical Specifications
Absorption | 56% |
Farina tipo “2” Nazionale vs Bio Tipo 1
Strength
Medium · W 200Medium · W 200P/L
—0.60Protein
11.5%12%+0.5%Hydration
——Maturation
——Farina tipo “2” Nazionale vs Bio Tipo 1
Farina tipo “2” Nazionale | ||
|---|---|---|
Strength | Medium · W 200 | Medium · W 200 |
P/L | — | 0.60 |
Protein | 11.5% | 12%+0.5% |
Hydration | — | — |
Maturation | — | — |