Industria Molitoria Perteghella Cerealotto Pizza 2 Manitoba
Strong
Pizza 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 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%.
Pizza 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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