Published spec: type 0, W 320 to 350. The Neapolitan pizza flour of the line, Tipo 0 with wheat germ, W 320 to 350. The mill's recipe card suggests 70 to 80 percent hydration and 24 to 48 hours at 4 degrees, which is process advice, not a published hydration band. The data sheet's ingredient field prints Tipo 00, an inconsistency worth knowing before trusting the type label. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.
Published spec: type 0, W 320 to 350. The Neapolitan pizza flour of the line, Tipo 0 with wheat germ, W 320 to 350. The mill's recipe card suggests 70 to 80 percent hydration and 24 to 48 hours at 4 degrees, which is process advice, not a published hydration band. The data sheet's ingredient field prints Tipo 00, an inconsistency worth knowing before trusting the type label. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.
Doporučený rozsah hydratace pro Molino Braga Tipo 0 Spaccanapoli je 70–80%. Praktický výchozí bod je 75%.
Hydratace by měla odpovídat teplotě tvé pece. Nižší teplota znamená delší pečení, takže těsto potřebuje více vody, aby nevyschlo.
Tipo 0 Spaccanapoli | ||
|---|---|---|
Síla | Velmi silná · W 335 | Velmi silná · W 340 |
Bílkoviny | — | 14% |
Hydratace | 70-80% | — |
Zrání | — | 48-96h 4°C |
