Molino Quaglia Petra 5072
Velmi silnáItálie
Molino Quaglia Petra 5072: a Tipo 0 soft wheat flour blend with stabilised wheat germ, W 320 to 340 and P/L 0.60 to 0.70. The mill calls it a strong and particularly extensible flour for pizza doughs with medium and long rises, including doughs held refrigerated at 4°C, and credits the germ with better handling and stability. Molino Quaglia recommends up to 16 hours at 20°C, or beyond 48 hours refrigerated at +4°C, and gives no upper limit for the cold rise. Sold in 12.5 kg and 2.5 kg paper sacks.
Obsahuje: pšenice 0, pšeničné klíčky
Jak kalkulačka tuto mouku používá
- Okno kynutí. S W 330 a 13,8 % bílkovin dosahuje těsto vrcholu po přibližně 10 h při 22°C, v rozmezí 5–17 h. V lednici při 4°C vydrží 4–57 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 %.
Molino Quaglia Petra 5072: a Tipo 0 soft wheat flour blend with stabilised wheat germ, W 320 to 340 and P/L 0.60 to 0.70. The mill calls it a strong and particularly extensible flour for pizza doughs with medium and long rises, including doughs held refrigerated at 4°C, and credits the germ with better handling and stability. Molino Quaglia recommends up to 16 hours at 20°C, or beyond 48 hours refrigerated at +4°C, and gives no upper limit for the cold rise. Sold in 12.5 kg and 2.5 kg paper sacks.
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