Agugiaro & Figna Semina Spremuta di Grano Type 2
StrongItaly
Agugiaro & Figna Semina Spremuta di Grano, Italian Tipo 2. Stone-ground high-extraction flour, stored around W 280 and 13% protein. Rustic pizza and bread with more bran character than 00.
How the calculator uses this flour
- Fermentation window. With W 280 and 13% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 41 h.
- Hydration range. From its specs, Pandough estimates 61–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Agugiaro & Figna Semina Spremuta di Grano, Italian Tipo 2. Stone-ground high-extraction flour, stored around W 280 and 13% protein. Rustic pizza and bread with more bran character than 00.
bread, pizza, high-extraction, stone-ground, rustic, italian, type-2
Bakes with this flour
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Technical Specifications
Absorption | 62% |
Ash Content | 0.9% |
Semina Spremuta di Grano Type 2 vs Tipo 2 Pizza Rustica
Strength
Strong · W 280Strong · W 285P/L
0.55—Protein
13%—Hydration
——Maturation
——Semina Spremuta di Grano Type 2 vs Tipo 2 Pizza Rustica
Semina Spremuta di Grano Type 2 | ||
|---|---|---|
Strength | Strong · W 280 | Strong · W 285 |
P/L | 0.55 | — |
Protein | 13% | — |
Hydration | — | — |
Maturation | — | — |