Industria Molitoria Perteghella Cerealotto Pane 3 Manitoba
Strong
Bread flour blend with wheat, 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, 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 13.4% protein, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 2.5–53 h.
- Hydration range. From its specs, Pandough estimates 61–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Bread flour blend with wheat, 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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