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1 / bread · Flour guide
All-round flour · About a one- to two-day plan is a natural fit.
Partial bran retention vs 00; Molino Bongermino lists 12.5g protein/100g, W240–270, fibre 3.0g/100g.
| Brand | Molino Bongermino |
|---|---|
| Product | Farina Tipo 1 |
| Category | 1 / bread |
| Protein | 12.5% |
| W-value | 240–270 |
| Ash | - |
| Catalogue regions | UK |
Molino Bongermino Farina Tipo 1 is listed at about 12.5% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
The catalogue lists W 240–270 for Molino Bongermino Farina Tipo 1. Higher W flours generally handle longer ferments and wetter dough better.
About a one- to two-day plan is a natural fit. In the app, it scores well for: US slice, coast, and bar, Soft Italian, Pan, tray, and deep bakes.
It can work for New York depending on hydration and ferment time. Open the calculator with this flour and the New York style to start from a sensible preset.