Molini Loizzo Classica
SilnáItálie
Published spec: protein at least 12%, W 320, P/L 0.7 to 1.3. The entry blend of the Alta Pizza line, soft wheat plus semola for classic round pizza. W is published as a floor of at least 320 rather than a band, and the P/L of 1.00 plus or minus 30 is notably tenacity-heavy. Sold vacuum-packed in 10 kg and 20 kg, and in paper sacks of 12.5 kg and 25 kg. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S W 320 a 12 % bílkovin dosahuje těsto vrcholu po přibližně 9,5 h při 22°C, v rozmezí 5–16 h. V lednici při 4°C vydrží 2,5–53 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 62–72 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 64–68 %.
Published spec: protein at least 12%, W 320, P/L 0.7 to 1.3. The entry blend of the Alta Pizza line, soft wheat plus semola for classic round pizza. W is published as a floor of at least 320 rather than a band, and the P/L of 1.00 plus or minus 30 is notably tenacity-heavy. Sold vacuum-packed in 10 kg and 20 kg, and in paper sacks of 12.5 kg and 25 kg. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
Výtvory s touto moukou
Načítání...
Classica vs Farina tipo “1” Forte
Síla
Silná · W 320Silná · W 320P/L
1.00—Bílkoviny
12%14%+2.0%Hydratace
——Zrání
——Classica vs Farina tipo “1” Forte
Classica | ||
|---|---|---|
Síla | Silná · W 320 | Silná · W 320 |
P/L | 1.00 | — |
Bílkoviny | 12% | 14%+2.0% |
Hydratace | — | — |
Zrání | — | — |