Mulino Caputo Frolla
SlabáItálie
Frolla is the weakest flour in the current Caputo lineup: 11% protein, W 140 to 160, P/L 0.45 to 0.55, type 0. It is named for pasta frolla, Italian shortcrust, and the specification matches that job. At W 150 or so there is nothing to hold a long fermentation together, so do not reach for it as a pizza or bread flour. Before you get attached: it ships in 25 kg sacks only, with no retail format, so this is a professional pastry kitchen product. Caputo publishes no absorption figure for it.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S W 150 a 11 % bílkovin dosahuje těsto vrcholu po přibližně 4 h při 22°C, v rozmezí 2–6,5 h. V lednici při 4°C vydrží až 11 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 55–62 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 60–62 %.
Frolla is the weakest flour in the current Caputo lineup: 11% protein, W 140 to 160, P/L 0.45 to 0.55, type 0. It is named for pasta frolla, Italian shortcrust, and the specification matches that job. At W 150 or so there is nothing to hold a long fermentation together, so do not reach for it as a pizza or bread flour. Before you get attached: it ships in 25 kg sacks only, with no retail format, so this is a professional pastry kitchen product. Caputo publishes no absorption figure for it.
Výtvory s touto moukou
Načítání...
Frolla vs 805 Frolla
Síla
Slabá · W 150Slabá · W 150P/L
0.50—Bílkoviny
11%11%Hydratace
——Zrání
——Frolla vs 805 Frolla
Frolla | ||
|---|---|---|
Síla | Slabá · W 150 | Slabá · W 150 |
P/L | 0.50 | — |
Bílkoviny | 11% | 11% |
Hydratace | — | — |
Zrání | — | — |