De Cecco Semola Rimacinata di Grano Duro Biologica
De Cecco Semola Rimacinata di Grano Duro Biologica with 12% protein. Organic remilled durum semolina for bread, pizza and focaccia. The current photographed ingredient label lists only organic remilled durum wheat semolina.
Contains: durum wheat (re-milled semolina)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
De Cecco Semola Rimacinata di Grano Duro Biologica with 12% protein. Organic remilled durum semolina for bread, pizza and focaccia. The current photographed ingredient label lists only organic remilled durum wheat semolina.
Bakes with this flour
Loading...
Semola Rimacinata di Grano Duro Biologica vs Bio Cappelli Semola
Strength
——Protein
12%11.6%-0.4%Hydration
——Maturation
——Semola Rimacinata di Grano Duro Biologica vs Bio Cappelli Semola
Semola Rimacinata di Grano Duro Biologica | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 11.6%-0.4% |
Hydration | — | — |
Maturation | — | — |