Industria Molitoria Perteghella Cerealotto Pizza
Strong
Pizza flour blend with wheat, rye, oat-flake and barley-flake flours, wheat starter, sunflower, flax and sesame seeds, soy grits and toasted wheat and barley malt.
Contains: wheat 0, rye, oat, barley, soy, seeds, other ingredients
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 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%.
Pizza flour blend with wheat, rye, oat-flake and barley-flake flours, wheat starter, sunflower, flax and sesame seeds, soy grits and toasted wheat and barley malt.
Bakes with this flour
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