Molino Colombo Pizza Core
Strong
Pizza flour blend. Ingredients: type 00 soft wheat flour, remilled durum wheat semolina, soft wheat germ flour, malted wheat flour, alpha-amylase.
Contains: wheat 00, durum wheat (re-milled semolina), wheat (germ), wheat germ, enzymes, other ingredients
How the calculator uses this flour
- Fermentation window. With 13.1% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1–48 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Pizza flour blend. Ingredients: type 00 soft wheat flour, remilled durum wheat semolina, soft wheat germ flour, malted wheat flour, alpha-amylase.
Bakes with this flour
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Pizza Core vs "00" Extra Fine
Strength
StrongStrongP/L
—0.55Protein
13.1%12.5%-0.6%Hydration
——Maturation
—3.8-11.8h 22°CPizza Core vs "00" Extra Fine
Pizza Core | ||
|---|---|---|
Strength | Strong | Strong |
P/L | — | 0.55 |
Protein | 13.1% | 12.5%-0.6% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |