Mulino Padano GustoFibra N4
Very StrongItaly
Mulino Padano GranEssere GustoFibra N4: Tipo 2 wheat with StabilEasy wheat germ. Current mill shop table: W 340-360, protein 14.9% min, farinograph absorption 59%. No P/L on the table. 1 kg and 5 kg. Mill recipes use it for pala, teglia romana and wheat-germ bread. Not a Tipo 00 pizza bag.
Contains: wheat 2, wheat germ
How the calculator uses this flour
- Fermentation window. With W 350 and 14.9% protein, the dough peaks after about 12 h at 22°C, inside a 6–21 h window. In the fridge at 4°C, it holds 9–77 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%.
Mulino Padano GranEssere GustoFibra N4: Tipo 2 wheat with StabilEasy wheat germ. Current mill shop table: W 340-360, protein 14.9% min, farinograph absorption 59%. No P/L on the table. 1 kg and 5 kg. Mill recipes use it for pala, teglia romana and wheat-germ bread. Not a Tipo 00 pizza bag.
pizza, bread, type-2, wheat-germ, pala, teglia, granessere, mulino-padano
Bakes with this flour
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Technical Specifications
Absorption | 59% |
GustoFibra N4 vs Nonno Urbano Tipo 2 Forte
Strength
Very Strong · W 350Very Strong · W 340P/L
—0.75Protein
14.9%—Hydration
——Maturation
—5.7-19h 22°CGustoFibra N4 vs Nonno Urbano Tipo 2 Forte
GustoFibra N4 | ||
|---|---|---|
Strength | Very Strong · W 350 | Very Strong · W 340 |
P/L | — | 0.75 |
Protein | 14.9% | — |
Hydration | — | — |
Maturation | — | 5.7-19h 22°C |