Italiamo (Lidl) Pasticceria
Itálie
The fourth bag in the Italian promotion week, sitting alongside Nuvola, Doppio Zero and the semola at the same price. Pasticceria is a pastry flour, meant for cakes, biscuits and sweet doughs, and it is the one most likely to end up in a pizza by accident. It is milled soft and weak on purpose, so a dough built on it will feel lovely for an hour and then give up. Nothing technical is published. If it is in your basket next to the Nuvola that is fine, just do not confuse the two on baking day.
Jak kalkulačka tuto mouku používá
- Okno kynutí. Kalkulačka předpokládá, že těsto dosáhne vrcholu po přibližně 7,5 h při 22°C, v rozmezí 4–12 h. V lednici při 4°C vydrží až 37 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 %.
The fourth bag in the Italian promotion week, sitting alongside Nuvola, Doppio Zero and the semola at the same price. Pasticceria is a pastry flour, meant for cakes, biscuits and sweet doughs, and it is the one most likely to end up in a pizza by accident. It is milled soft and weak on purpose, so a dough built on it will feel lovely for an hour and then give up. Nothing technical is published. If it is in your basket next to the Nuvola that is fine, just do not confuse the two on baking day.
lidl, italiamo, private-label, pastry, seasonal, not-for-pizza, non-dough
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Pasticceria vs Pasticceria
Pasticceria | ||
|---|---|---|
Síla | — | Střední · W 210 |
P/L | — | 0.65 |
Bílkoviny | — | 11% |
Hydratace | — | — |
Zrání | — | — |