Industria Molitoria Perteghella Cerealotto Pane 2 Integrale
Strong
Bread flour blend with type 0 wheat flour, wheat bran, rye, oat-flake and barley-flake flours, sunflower, flax and sesame seeds, soy grits, salt and toasted wheat and barley malt.
Contains: wheat 0, rye, oat, barley, wheat (bran), soy, seeds, salt, other ingredients
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
How the calculator uses this flour
- Fermentation window. With 12.9% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 45 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Bread flour blend with type 0 wheat flour, wheat bran, rye, oat-flake and barley-flake flours, sunflower, flax and sesame seeds, soy grits, salt and toasted wheat and barley malt.
Bakes with this flour
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