Molini Spigadoro Mix Riso Rosso
Medium
Type 1 wheat blend with 15% wholemeal red rice flour, wheat germ, maltodextrins, rye sourdough, malted wheat flour and citric acid for bread and pizza. It contains 11% protein.
Contains: wheat 1, rice (wholemeal) 15%, wheat (germ), other ingredients
How the calculator uses this flour
- Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 20 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%.
Type 1 wheat blend with 15% wholemeal red rice flour, wheat germ, maltodextrins, rye sourdough, malted wheat flour and citric acid for bread and pizza. It contains 11% protein.
Bakes with this flour
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Mix Riso Rosso vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
11%12%+1.0%Hydration
——Maturation
——Mix Riso Rosso vs 3 Malts & Sunflower Organic Brown Flour (705)
Mix Riso Rosso | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 11% | 12%+1.0% |
Hydration | — | — |
Maturation | — | — |