Molini Pivetti Mix 7 Cereali
Strong
Bread and pizza blend with 60% soft wheat type 00 flour and a combined 40% spelt, rye, oat, sorghum, rice and buckwheat flours. It contains 13% protein.
Contains: wheat 00 60%, spelt, rye, oat, other grain, rice, buckwheat
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Bread and pizza blend with 60% soft wheat type 00 flour and a combined 40% spelt, rye, oat, sorghum, rice and buckwheat flours. It contains 13% protein.
Bakes with this flour
Loading...
Mix 7 Cereali vs "00" Extra Fine
Strength
StrongStrongP/L
—0.55Protein
13%12.5%-0.5%Hydration
——Maturation
—3.8-11.8h 22°CMix 7 Cereali vs "00" Extra Fine
Mix 7 Cereali | ||
|---|---|---|
Strength | Strong | Strong |
P/L | — | 0.55 |
Protein | 13% | 12.5%-0.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |