Martimucci Tipo 00 Rinforzata
StředníItálie
Published spec: type 00, protein 10.6%, ash 0.55%. Listed for pane and pizza, and described in prose as reinforced with added protein, yet the printed protein is 10.6 percent, lower than the pizza-line flours. Take the printed number, treat the reinforcing claim with suspicion. Contradiction flag: the prose claims enrichment while the printed protein is low. 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 10,6 % bílkovin dosahuje těsto vrcholu po přibližně 5,5 h při 22°C, v rozmezí 3–9 h. V lednici při 4°C vydrží až 23 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 57–64 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 62–64 %.
Published spec: type 00, protein 10.6%, ash 0.55%. Listed for pane and pizza, and described in prose as reinforced with added protein, yet the printed protein is 10.6 percent, lower than the pizza-line flours. Take the printed number, treat the reinforcing claim with suspicion. Contradiction flag: the prose claims enrichment while the printed protein is low. 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
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Technické specifikace
Obsah popela | 0.55% |
Tipo 00 Rinforzata vs "00" Extra Fine
Síla
StředníSilnáP/L
—0.55Bílkoviny
10.6%12.5%+1.9%Hydratace
——Zrání
—3.8-11.8h 22°CTipo 00 Rinforzata vs "00" Extra Fine
Tipo 00 Rinforzata | ||
|---|---|---|
Síla | Střední | Silná |
P/L | — | 0.55 |
Bílkoviny | 10.6% | 12.5%+1.9% |
Hydratace | — | — |
Zrání | — | 3.8-11.8h 22°C |