Industria Molitoria Perteghella Cerealotto Pasticceria 2 Manitoba
Strong
Flour blend for brioche and croissants with wheat, rye, oat-flake and barley-flake flours, wheat starter, 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 11.8% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Flour blend for brioche and croissants with wheat, rye, oat-flake and barley-flake flours, wheat starter, sunflower, flax and sesame seeds, soy grits, salt and toasted wheat and barley malt.
Bakes with this flour
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