Martimucci Semola Rimacinata di Grano Duro Pizzeria
Itálie
Published spec: type semolina, protein 12.5%, ash 0.75%. The pizza line's durum semola rimacinata, aimed at crisp pizzas and printed with a 4 of 5 strength rating. Spec-block warning: the mill prints an identical analysis block across several SKUs, so treat this row's numbers as printed values pending the mill's catalog PDF, which is email-gated. The mill publishes no W, P/L or absorption figures anywhere in its current catalog, and its strength widget is a qualitative graphic, not a measured W. Protein and ash are printed on dry solids.
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 %.
Published spec: type semolina, protein 12.5%, ash 0.75%. The pizza line's durum semola rimacinata, aimed at crisp pizzas and printed with a 4 of 5 strength rating. Spec-block warning: the mill prints an identical analysis block across several SKUs, so treat this row's numbers as printed values pending the mill's catalog PDF, which is email-gated. The mill publishes no W, P/L or absorption figures anywhere in its current catalog, and its strength widget is a qualitative graphic, not a measured W. Protein and ash are printed on dry solids.
Výtvory s touto moukou
Načítání...
Technické specifikace
Obsah popela | 0.75% |
Semola Rimacinata di Grano Duro Pizzeria vs Focaccia
Síla
—Velmi silná · W 350P/L
—1.20Bílkoviny
12.5%15%+2.5%Hydratace
——Zrání
——Semola Rimacinata di Grano Duro Pizzeria vs Focaccia
Semola Rimacinata di Grano Duro Pizzeria | ||
|---|---|---|
Síla | — | Velmi silná · W 350 |
P/L | — | 1.20 |
Bílkoviny | 12.5% | 15%+2.5% |
Hydratace | — | — |
Zrání | — | — |