Industria Molitoria Perteghella Chapati Cerealetnico
Medium
Flour blend for chapati with Italian type 2 wheat flour, oat-flake and barley-flake flours, chickpea, millet, soy, sorghum and corn flours.
Contains: wheat 2, oat, barley, chickpea, other grain, soy, corn
How the calculator uses this flour
- Fermentation window. With W 240 and 12.6% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 29 h.
- Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Flour blend for chapati with Italian type 2 wheat flour, oat-flake and barley-flake flours, chickpea, millet, soy, sorghum and corn flours.
Bakes with this flour
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Chapati Cerealetnico vs Farinha de Trigo Tipo 110 Tradicional
Strength
Medium · W 240Strong · W 245P/L
0.70—Protein
12.63%11.2%-1.4%Hydration
——Maturation
——Chapati Cerealetnico vs Farinha de Trigo Tipo 110 Tradicional
Chapati Cerealetnico | ||
|---|---|---|
Strength | Medium · W 240 | Strong · W 245 |
P/L | 0.70 | — |
Protein | 12.63% | 11.2%-1.4% |
Hydration | — | — |
Maturation | — | — |