Molino Vigevano Nero di Mais
Medium
Molino Vigevano Nero di Mais is a professional blend for shortcrust pastry, biscuits and cakes. It combines type 00 soft wheat flour with 31% Corvino corn flour, 15% seeds, corn flour, re-milled durum semolina, salt, roasted barley malt flour and rye flour. It contains 11.2% protein and comes in 5 kg bags.
Contains: wheat 00, corn (wholemeal) 31%, corn, durum wheat (re-milled semolina), rye, seeds 15%, salt, non-diastatic malt
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
How the calculator uses this flour
- Fermentation window. With 11.2% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 25 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%.
Molino Vigevano Nero di Mais is a professional blend for shortcrust pastry, biscuits and cakes. It combines type 00 soft wheat flour with 31% Corvino corn flour, 15% seeds, corn flour, re-milled durum semolina, salt, roasted barley malt flour and rye flour. It contains 11.2% protein and comes in 5 kg bags.
Bakes with this flour
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Nero di Mais vs "00" Extra Fine
Strength
MediumStrongP/L
—0.55Protein
11.2%12.5%+1.3%Hydration
——Maturation
—3.8-11.8h 22°CNero di Mais vs "00" Extra Fine
Nero di Mais | ||
|---|---|---|
Strength | Medium | Strong |
P/L | — | 0.55 |
Protein | 11.2% | 12.5%+1.3% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |