Eterea
Molino Naldoni
Eterea
Molino Naldoni
Technical Parameters
Type0
Strength (W)310 - 330
P/L0.6
Stability16
Absorption56 - 60
Falling Numbermin. 300
Proteinmin. 13.5%
Dry Gluten11,5%
Ashesmax. 0.65
Where to buy?
Kuchnie Świata
Store pageAdditional Information
Available packages
25kg
EAN Codes
25kg
8033011591498Recipe ratings
2 recipes
Dough structure5.0 / 5
Appearance4.5 / 5
Taste5.0 / 5
Average4.8 / 5
Suggested fermentation times
RT (room temp.)
12h
FT (fridge)
24h
Total time: 36h
* The schedule shows one of the proposed combinations of fermentation times. It is not the only way but one of the proposed options.
Recommended recipe for 1kg flour
Flour
1000g
Water (68%)
680g
Salt
34g
D
Fresh/dry yeast
0.88g / 0.29g
Fermentation time:36h(RT (room temp.): 12h, FT (fridge): 24h)
* The recipe assumes room temperature of 21°C.