Industria Molitoria Perteghella Corona Multiuso
Medium
Wheat flour of Italian type 00 for bread and pizza.
How the calculator uses this flour
- Fermentation window. With W 240 and 9.3% 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%.
Wheat flour of Italian type 00 for bread and pizza.
Bakes with this flour
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Corona Multiuso vs 00 Biologica Pizza
Strength
Medium · W 240Medium · W 240P/L
0.700.55-0.15Protein
9.3%11%+1.7%Hydration
——Maturation
—2-8h 20°CCorona Multiuso vs 00 Biologica Pizza
Corona Multiuso | ||
|---|---|---|
Strength | Medium · W 240 | Medium · W 240 |
P/L | 0.70 | 0.55-0.15 |
Protein | 9.3% | 11%+1.7% |
Hydration | — | — |
Maturation | — | 2-8h 20°C |