Mulino Caputo Oro
Velmi silnáItálie
Oro is one of the strongest flours Caputo currently lists: 15% protein, W 370 to 400, P/L 0.50 to 0.65, type 0. That strength band overlaps Manitoba and Americana territory and points at long fermentation, or at reinforcing a weaker flour in a blend, rather than at a quick dough on its own. Note the P/L band is wider than Caputo's usual 0.50 to 0.60, so there is more room for batch to batch variation. It is a 25 kg professional sack with no retail format. No absorption is published.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S W 385 a 15 % bílkovin dosahuje těsto vrcholu po přibližně 13 h při 22°C, v rozmezí 6,5–22 h. V lednici při 4°C vydrží 11–81 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 62–73 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 64–68 %.
Oro is one of the strongest flours Caputo currently lists: 15% protein, W 370 to 400, P/L 0.50 to 0.65, type 0. That strength band overlaps Manitoba and Americana territory and points at long fermentation, or at reinforcing a weaker flour in a blend, rather than at a quick dough on its own. Note the P/L band is wider than Caputo's usual 0.50 to 0.60, so there is more room for batch to batch variation. It is a 25 kg professional sack with no retail format. No absorption is published.
very-strong, long-fermentation, professional, type-0, italian
Výtvory s touto moukou
Načítání...
Oro vs Anima di Grano Slow Manitoba
Síla
Velmi silná · W 385Velmi silná · W 390P/L
0.570.65+0.08Bílkoviny
15%14%-1.0%Hydratace
——Zrání
——Oro vs Anima di Grano Slow Manitoba
Oro | ||
|---|---|---|
Síla | Velmi silná · W 385 | Velmi silná · W 390 |
P/L | 0.57 | 0.65+0.08 |
Bílkoviny | 15% | 14%-1.0% |
Hydratace | — | — |
Zrání | — | — |