Mlinotest Durum Semola (rimacinata)
Slovinsko
Pšenična durum moka Semola is re-milled durum wheat flour, the Slovenian counterpart of Italian semola di grano duro rimacinata, not the coarse semolina you dust a peel with. The pack declares 12 g protein per 100 g. Mlinotest suggests pasta, rustic bread, pizza and focaccia, medium to long fermentation with yeast or sourdough, and says the best results come from an indirect biga method. It also says the flour supports doughs up to 90 percent hydration, which is an application suggestion rather than a measured absorption figure. No W, P/L, absorption or falling number is published for it.
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 %.
Pšenična durum moka Semola is re-milled durum wheat flour, the Slovenian counterpart of Italian semola di grano duro rimacinata, not the coarse semolina you dust a peel with. The pack declares 12 g protein per 100 g. Mlinotest suggests pasta, rustic bread, pizza and focaccia, medium to long fermentation with yeast or sourdough, and says the best results come from an indirect biga method. It also says the flour supports doughs up to 90 percent hydration, which is an application suggestion rather than a measured absorption figure. No W, P/L, absorption or falling number is published for it.
Výtvory s touto moukou
Načítání...
Durum Semola (rimacinata) vs Bio Cappelli Semola
Síla
——Bílkoviny
12%11.6%-0.4%Hydratace
——Zrání
——Durum Semola (rimacinata) vs Bio Cappelli Semola
Durum Semola (rimacinata) | ||
|---|---|---|
Síla | — | — |
Bílkoviny | 12% | 11.6%-0.4% |
Hydratace | — | — |
Zrání | — | — |