Molino Denti Crokkia Rustica

StrongItaly

Molino Denti Infibra Crokkia Rustica: high-fibre professional mix for pizza alla pala in a 12.5 kg sack. Tipo 00 soft wheat flour with a core of rice starch, rice flour and dried wheat sourdough, toasted bran, wheat fibre, toasted wheat germ, inactive barley malt and fine corn. The mill lists W 290-350 and 12 g protein per 100 g. Used as is in place of 0 or 00 flour.

Contains: wheat 00, rice, wheat (bran), corn, dried sourdough, wheat germ, non-diastatic malt, other ingredients

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With W 320 and 12% protein, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 2–52 h.
Hydration range. From its specs, Pandough estimates 58–75% 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 Rustica fermentation range

The catalog window for Molino Denti Crokkia Rustica is 2–52 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.