Molini Pivetti Professional Marrone Integrale
Strong
Wholemeal wheat flour for bread. W 230-270. It contains 13% protein.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 250 and 13% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 h.
- Hydration range. From its specs, Pandough estimates 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Wholemeal wheat flour for bread. W 230-270. It contains 13% protein.
Bakes with this flour
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Professional Marrone Integrale vs Farinha de Trigo Tipo 150 Biológica
Strength
Strong · W 250Strong · W 245P/L
0.65—Protein
13%12.8%-0.2%Hydration
——Maturation
——Professional Marrone Integrale vs Farinha de Trigo Tipo 150 Biológica
Professional Marrone Integrale | ||
|---|---|---|
Strength | Strong · W 250 | Strong · W 245 |
P/L | 0.65 | — |
Protein | 13% | 12.8%-0.2% |
Hydration | — | — |
Maturation | — | — |