Type 2 base
Molino Paolo Mariani
Type 2 base
Molino Paolo Mariani
Technical Parameters
Type2
Strength (W)240
P/L0.7
Stability12
Absorption58
Falling Number340
Protein13%
Ashes0.9
Additional Information
Available packages
25kg
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Suggested fermentation times
RT (room temp.)
5h
FT (fridge)
5h
Total time: 10h
* 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 (61%)
610g
Salt
30.5g
D
Fresh/dry yeast
2.87g / 0.96g
Fermentation time:10h(RT (room temp.): 5h, FT (fridge): 5h)
* The recipe assumes room temperature of 21°C.