Industria Molitoria Perteghella Corona Rustica
Medium
Wheat flour of Italian type 2 for bread and pizza.
Contains: wheat 2
How the calculator uses this flour
- Fermentation window. With W 180 and 9.3% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 17 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Wheat flour of Italian type 2 for bread and pizza.
Bakes with this flour
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Corona Rustica vs Farina tipo “2” Nazionale macinata a pietra Granaio Italiano
Strength
Medium · W 180Medium · W 190P/L
0.70—Protein
9.3%11.8%+2.5%Hydration
——Maturation
——Corona Rustica vs Farina tipo “2” Nazionale macinata a pietra Granaio Italiano
Corona Rustica | ||
|---|---|---|
Strength | Medium · W 180 | Medium · W 190 |
P/L | 0.70 | — |
Protein | 9.3% | 11.8%+2.5% |
Hydration | — | — |
Maturation | — | — |