Italiamo (Lidl) Semola Rimacinata
Itálie
Remilled durum semolina from the same Italian promotion week as the Nuvola and the Doppio Zero. This is not a flour to build a dough from on its own. Its job is the bench: a semolina dusting releases the base from the peel far better than soft wheat flour and does not scorch into bitterness as quickly. A small proportion blended into a dough adds bite and a yellow cast. No technical specification is published, and for this use none is needed.
Obsahuje: tvrdá pšenice (semolina)
Jak kalkulačka tuto mouku používá
- Okno kynutí. Kalkulačka předpokládá, že těsto dosáhne vrcholu po přibližně 7 h při 22°C, v rozmezí 3,5–11 h. V lednici při 4°C vydrží až 33 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 %.
Remilled durum semolina from the same Italian promotion week as the Nuvola and the Doppio Zero. This is not a flour to build a dough from on its own. Its job is the bench: a semolina dusting releases the base from the peel far better than soft wheat flour and does not scorch into bitterness as quickly. A small proportion blended into a dough adds bite and a yellow cast. No technical specification is published, and for this use none is needed.
semolina, durum, dusting, lidl, italiamo, private-label, seasonal, non-dough
Výtvory s touto moukou
Načítání...
Semola Rimacinata vs Semola Rimacinata
Síla
—Střední · W 230Bílkoviny
—13%Hydratace
——Zrání
——Semola Rimacinata vs Semola Rimacinata
Semola Rimacinata | ||
|---|---|---|
Síla | — | Střední · W 230 |
Bílkoviny | — | 13% |
Hydratace | — | — |
Zrání | — | — |