Molini Spigadoro 7 Cereali
Very Strong
Type 1 wheat blend with wholemeal wheat flakes, toasted oat flakes, oat and barley flours, wholemeal rye flour, wholemeal farro flour and wholemeal rice flour, millet, sesame and flax seeds, toasted wheat bran, dried wheat sourdough and malted wheat flour. For bread, pizza and focaccia. It contains 15.2% protein.
Contains: wheat 1, wheat (wholemeal), oat, barley, rye (wholemeal), other grain (wholemeal), rice (wholemeal), wheat (bran), seeds, other ingredients
How the calculator uses this flour
- Fermentation window. With 15.2% protein, the dough peaks after about 12 h at 22°C, inside a 6–20 h window. In the fridge at 4°C, it holds 8.5–72 h.
- Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Type 1 wheat blend with wholemeal wheat flakes, toasted oat flakes, oat and barley flours, wholemeal rye flour, wholemeal farro flour and wholemeal rice flour, millet, sesame and flax seeds, toasted wheat bran, dried wheat sourdough and malted wheat flour. For bread, pizza and focaccia. It contains 15.2% protein.
Bakes with this flour
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7 Cereali vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
15.2%12%-3.2%Hydration
——Maturation
——7 Cereali vs 3 Malts & Sunflower Organic Brown Flour (705)
7 Cereali | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 15.2% | 12%-3.2% |
Hydration | — | — |
Maturation | — | — |