Industria Molitoria Perteghella Grandi Lievitati Cereali e Semi
Blend for panettone, pandoro and colomba with wheat, rye, barley-flake and oat-flake flours, sunflower, flax and sesame seeds, soy grits, barley malt and soy lecithin.
Contains: wheat 0, rye, oat, barley, soy, seeds, other ingredients
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 63–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Blend for panettone, pandoro and colomba with wheat, rye, barley-flake and oat-flake flours, sunflower, flax and sesame seeds, soy grits, barley malt and soy lecithin.
Bakes with this flour
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