TYPE 1 FORTE FLOUR
Molino Paolo Mariani
TYPE 1 FORTE FLOUR
Molino Paolo Mariani
Technical Parameters
Type1
Strength (W)340
P/L0.75
Stability17
Absorption65
Falling Number340
Protein16%
Ashes0.75
Additional Information
Available packages
12.5kg
25kg
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Suggested fermentation times
RT (room temp.)
12h
FT (fridge)
34h
Total time: 46h
* 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 (72%)
720g
Salt
36g
D
Fresh/dry yeast
0.81g / 0.27g
Fermentation time:46h(RT (room temp.): 12h, FT (fridge): 34h)
* The recipe assumes room temperature of 21°C.