Belbake (Lidl) Farina tipo 00 · lievitazione 3/8 ore
MediumItaly
The bag people buy by mistake. It looks like its sibling, carries the same Belbake tipo 00 name and sits on the same shelf, but the front says 3 to 8 hours and lists tarts, biscuits and breadsticks. At around 10% protein it has neither the strength nor the enzyme profile for a long ferment, and a 24 hour dough made with it will slacken and tear. It is in the database so you can recognise it and put it back. If you want pizza from this range, the number on the front should read 12 to 48.
How the calculator uses this flour
- Fermentation window. With 10% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
The bag people buy by mistake. It looks like its sibling, carries the same Belbake tipo 00 name and sits on the same shelf, but the front says 3 to 8 hours and lists tarts, biscuits and breadsticks. At around 10% protein it has neither the strength nor the enzyme profile for a long ferment, and a 24 hour dough made with it will slacken and tear. It is in the database so you can recognise it and put it back. If you want pizza from this range, the number on the front should read 12 to 48.
lidl, belbake, private-label, type-00, italian, pastry, not-for-pizza
Bakes with this flour
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Farina tipo 00 · lievitazione 3/8 ore vs "00" Extra Fine
Strength
MediumStrongP/L
—0.55Protein
10%12.5%+2.5%Hydration
——Maturation
—3.8-11.8h 22°CFarina tipo 00 · lievitazione 3/8 ore vs "00" Extra Fine
Farina tipo 00 · lievitazione 3/8 ore | ||
|---|---|---|
Strength | Medium | Strong |
P/L | — | 0.55 |
Protein | 10% | 12.5%+2.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |