Industria Molitoria Perteghella StraPizza Mix 6 Farro
Medium
Pizza flour blend with Italian type 0 wheat flour, white and wholemeal farro flours, wheat bran and dried sourdough.
Contains: wheat 0, other grain, other grain (wholemeal), wheat (bran), other ingredients
How the calculator uses this flour
- Fermentation window. With 11.5% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–10 h window. In the fridge at 4°C, it holds up to 28 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Pizza flour blend with Italian type 0 wheat flour, white and wholemeal farro flours, wheat bran and dried sourdough.
Bakes with this flour
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