Belbake (Lidl) Farina tipo 00 · lievitazione 3/8 ore
StředníItálie
The bag people buy by mistake. It looks like its sibling, carries the same Belbake tipo 00 name and sits on the same shelf, but the front says 3 to 8 hours and lists tarts, biscuits and breadsticks. At around 10% protein it has neither the strength nor the enzyme profile for a long ferment, and a 24 hour dough made with it will slacken and tear. It is in the database so you can recognise it and put it back. If you want pizza from this range, the number on the front should read 12 to 48.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S 10 % bílkovin dosahuje těsto vrcholu po přibližně 5,5 h při 22°C, v rozmezí 3–9 h. V lednici při 4°C vydrží až 22 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 55–63 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 61–63 %.
The bag people buy by mistake. It looks like its sibling, carries the same Belbake tipo 00 name and sits on the same shelf, but the front says 3 to 8 hours and lists tarts, biscuits and breadsticks. At around 10% protein it has neither the strength nor the enzyme profile for a long ferment, and a 24 hour dough made with it will slacken and tear. It is in the database so you can recognise it and put it back. If you want pizza from this range, the number on the front should read 12 to 48.
lidl, belbake, private-label, type-00, italian, pastry, not-for-pizza
Výtvory s touto moukou
Načítání...
Farina tipo 00 · lievitazione 3/8 ore vs "00" Extra Fine
Síla
StředníSilnáP/L
—0.55Bílkoviny
10%12.5%+2.5%Hydratace
——Zrání
—3.8-11.8h 22°CFarina tipo 00 · lievitazione 3/8 ore vs "00" Extra Fine
Farina tipo 00 · lievitazione 3/8 ore | ||
|---|---|---|
Síla | Střední | Silná |
P/L | — | 0.55 |
Bílkoviny | 10% | 12.5%+2.5% |
Hydratace | — | — |
Zrání | — | 3.8-11.8h 22°C |