Molini Spigadoro Nutridea Tipo 2
Strong
Soft wheat type 2 flour for bread and pizza. It contains 12.2% protein.
Contains: wheat 2
How the calculator uses this flour
- Fermentation window. With 12.2% protein, the dough peaks after about 7.5 h at 22°C, inside a 3.5–12 h window. In the fridge at 4°C, it holds up to 35 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%.
Soft wheat type 2 flour for bread and pizza. It contains 12.2% protein.
Bakes with this flour
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Nutridea Tipo 2 vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.2%12%-0.2%Hydration
——Maturation
——Nutridea Tipo 2 vs 3 Malts & Sunflower Organic Brown Flour (705)
Nutridea Tipo 2 | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.2% | 12%-0.2% |
Hydration | — | — |
Maturation | — | — |