Type 0 soft wheat flour with wheat germ for Neapolitan-style pizza, available in 500 g home packs and 10 kg professional sacks. The home version contains 5% wheat germ and has W 290; the professional version contains 95% type 0 flour and has W 270–290. Both have P/L 0.6–0.7 and 14.5% protein as sold. Suitable for dough hydration of 65–70%. Contains no added yeast or sourdough.
Obsahuje: pšenice 0, pšeničné klíčky
Type 0 soft wheat flour with wheat germ for Neapolitan-style pizza, available in 500 g home packs and 10 kg professional sacks. The home version contains 5% wheat germ and has W 290; the professional version contains 95% type 0 flour and has W 270–290. Both have P/L 0.6–0.7 and 14.5% protein as sold. Suitable for dough hydration of 65–70%. Contains no added yeast or sourdough.
Doporučený rozsah hydratace pro Molino Vigevano Vesuvio je 65–70%. Praktický výchozí bod je 68%.
Hydratace by měla odpovídat teplotě tvé pece. Nižší teplota znamená delší pečení, takže těsto potřebuje více vody, aby nevyschlo.
Jako silná mouka zvládne Molino Vigevano Vesuvio v domácí troubě rozsah kolem 65–68%. Voda navíc pomáhá zabránit tomu, aby pizza při delším pečení vyschla.
