Industria Molitoria Perteghella Dolci Tentazioni Grandi Lievitati
Very Strong
Wheat flour of Italian type 00 for panettone, colomba and other enriched breads with long fermentation.
How the calculator uses this flour
- Fermentation window. With W 400 and 11.8% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wheat flour of Italian type 00 for panettone, colomba and other enriched breads with long fermentation.
Bakes with this flour
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Dolci Tentazioni Grandi Lievitati vs 00 E
Strength
Very Strong · W 400Very Strong · W 400P/L
0.60—Protein
11.8%14%+2.2%Hydration
——Maturation
——Dolci Tentazioni Grandi Lievitati vs 00 E
Dolci Tentazioni Grandi Lievitati | ||
|---|---|---|
Strength | Very Strong · W 400 | Very Strong · W 400 |
P/L | 0.60 | — |
Protein | 11.8% | 14%+2.2% |
Hydration | — | — |
Maturation | — | — |