Type 2 forte flour
Molino Paolo Mariani
Type 2 forte flour
Molino Paolo Mariani
Technical Parameters
Type2
Strength (W)330
P/L0.75
Stability16
Absorption64
Falling Number340
Protein16%
Ashes0.9
Additional Information
Available packages
12.5kg
25kg
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Suggested fermentation times
RT (room temp.)
12h
FT (fridge)
30h
Total time: 42h
* 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
0.84g / 0.28g
Fermentation time:42h(RT (room temp.): 12h, FT (fridge): 30h)
* The recipe assumes room temperature of 21°C.