Italiamo (Lidl) Nuvola
SilnáNěmecko
Lidl's own type 0 pizza flour, sold under the Italiamo label during Italian promotion weeks in Germany and Poland. It is named after the cloud-like cornicione it aims for, and milled in Germany by Frießinger Mühle rather than in Italy. Bakers reading the pack report 13% protein, higher than Caputo Nuvola, but Lidl does not publish a W value, so its real fermentation tolerance is unconfirmed. Community bakes at 65% hydration over 24 to 48 hours cold look convincing. Treat it as a strong contemporary pizza flour with unproven staying power, and read your dough rather than trusting the clock.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S 13 % bílkovin dosahuje těsto vrcholu po přibližně 8,5 h při 22°C, v rozmezí 4,5–14 h. V lednici při 4°C vydrží až 47 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 60–68 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 64–68 %.
Lidl's own type 0 pizza flour, sold under the Italiamo label during Italian promotion weeks in Germany and Poland. It is named after the cloud-like cornicione it aims for, and milled in Germany by Frießinger Mühle rather than in Italy. Bakers reading the pack report 13% protein, higher than Caputo Nuvola, but Lidl does not publish a W value, so its real fermentation tolerance is unconfirmed. Community bakes at 65% hydration over 24 to 48 hours cold look convincing. Treat it as a strong contemporary pizza flour with unproven staying power, and read your dough rather than trusting the clock.
pizza, lidl, italiamo, private-label, type-0, seasonal, contemporary-pizza
Výtvory s touto moukou
Načítání...
Nuvola vs Doppio Zero
Nuvola | ||
|---|---|---|
Síla | Silná | Silná |
Bílkoviny | 13% | 13% |
Hydratace | — | — |
Zrání | — | — |