Ruggeri Farina Fumetto di Mais
Extra-fine corn flour milled from the inner part of the kernel. Ruggeri recommends blending it with wheat flour for bread, pizza and focaccia.
Contains: corn
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 3.5 h at 22°C, inside a 1–7.5 h window. In the fridge at 4°C, it holds up to 24 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Extra-fine corn flour milled from the inner part of the kernel. Ruggeri recommends blending it with wheat flour for bread, pizza and focaccia.
Bakes with this flour
Loading...
Farina Fumetto di Mais vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
4.6%12%+7.4%Hydration
——Maturation
——Farina Fumetto di Mais vs 3 Malts & Sunflower Organic Brown Flour (705)
Farina Fumetto di Mais | ||
|---|---|---|
Strength | — | Strong |
Protein | 4.6% | 12%+7.4% |
Hydration | — | — |
Maturation | — | — |