Molino Denti Crokkia Classica

Very StrongItaly

Molino Denti Crokkia Classica: a professional blend for pinsa, pizza in pala and Roman focaccia, made from Tipo 00 soft wheat flour with rice flour, dried soft wheat sourdough and toasted wheat germ, in a 12.5 kg sack. The mill lists W 300-370, P/L 0.60-0.80 and 12 g protein per 100 g. The dried sourdough brings flavour and acidity, not leavening. Sold through the mill's own shop in Italy.

Contains: wheat 00, rice, dried sourdough, wheat germ

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. With W 335 and 12% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 5.5–64 h.
Hydration range. From its specs, Pandough estimates 57–76% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Molino Denti Crokkia Classica fermentation range

The catalog window for Molino Denti Crokkia Classica is 6–64 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.