Mlinotest Pizza Flour
SilnáSlovinsko
Namenska moka za pizzo is Mlinotest's purpose selected pizza flour, declared on the bag as 100 percent Slovenian white wheat flour type 500, with 13 g protein per 100 g and no additives listed. It is not simply the household type 500 in a different bag: the mill's 2021 table gave this flour W 280 to 320 against 250 to 280 for the standard type 500. That table is dated, and no current strength figure is published. Mlinotest describes the aim as dough that stretches thin, stays tender and bakes to a crisp edge, but states no hydration and no fermentation window.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S 13 % bílkovin dosahuje těsto vrcholu po přibližně 8,5 h při 22°C, v rozmezí 4,5–14 h. V lednici při 4°C vydrží až 47 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 60–68 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 64–68 %.
Namenska moka za pizzo is Mlinotest's purpose selected pizza flour, declared on the bag as 100 percent Slovenian white wheat flour type 500, with 13 g protein per 100 g and no additives listed. It is not simply the household type 500 in a different bag: the mill's 2021 table gave this flour W 280 to 320 against 250 to 280 for the standard type 500. That table is dated, and no current strength figure is published. Mlinotest describes the aim as dough that stretches thin, stays tender and bakes to a crisp edge, but states no hydration and no fermentation window.
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Pizza Flour vs Basia Poznańska
Síla
SilnáStředníBílkoviny
13%10.6%-2.4%Hydratace
——Zrání
——Pizza Flour vs Basia Poznańska
Pizza Flour | ||
|---|---|---|
Síla | Silná | Střední |
Bílkoviny | 13% | 10.6%-2.4% |
Hydratace | — | — |
Zrání | — | — |