| Sample | Wholemeal Semolina (g) | Water Content (mL) | Yeast, Salt, Sourdough (g) | Leavening Time (min) | Cooking Temperature (˚C) |
| Cappelli | 2500 | 1650 | 75 | 45 | 250 |
| Core | 2500 | 1650 | 75 | 60 | 250 |
| Iride | 2500 | 1650 | 75 | 60 | 250 |
| Saragolla | 2500 | 1900 | 75 | 50 | 250 |
| Anco Marzio | 2500 | 1600 | 75 | 30 | 250 |
| Claudio | 2500 | 1500 | 75 | 50 | 250 |
| CTRL | 2500 | 1650 | 75 | 50 | 250 |