Mulino Padano Farina tipo “2” Nazionale macinata a pietra Granaio Italiano
Medium
Wheat flour.
Contains: wheat 2
How the calculator uses this flour
- Fermentation window. With W 190 and 11.8% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 19 h.
- Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Wheat flour.
Bakes with this flour
Loading...
Technical Specifications
Absorption | 57% |
Farina tipo “2” Nazionale macinata a pietra Granaio Italiano vs Chapati Verde Tipo 2
Strength
Medium · W 190Medium · W 190P/L
—0.70Protein
11.8%10.1%-1.7%Hydration
——Maturation
——Farina tipo “2” Nazionale macinata a pietra Granaio Italiano vs Chapati Verde Tipo 2
Farina tipo “2” Nazionale macinata a pietra Granaio Italiano | ||
|---|---|---|
Strength | Medium · W 190 | Medium · W 190 |
P/L | — | 0.70 |
Protein | 11.8% | 10.1%-1.7% |
Hydration | — | — |
Maturation | — | — |