Martimucci Tipo 0 Lunga Lievitazione
SilnáItálie
Published spec: type 0, protein 12.5%, ash 0.75%. The long-ferment Tipo 0 of the Pizzeria line, again on the same printed spec block. 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.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S 12,5 % bílkovin dosahuje těsto vrcholu po přibližně 8 h při 22°C, v rozmezí 4–13 h. V lednici při 4°C vydrží až 42 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 59–66 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 64–66 %.
Published spec: type 0, protein 12.5%, ash 0.75%. The long-ferment Tipo 0 of the Pizzeria line, again on the same printed spec block. 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.
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