Espiga Sêmola de Trigo
Coarse wheat semolina. It contains broa among its uses and does not specify durum wheat. It contains 9% protein.
Contains: wheat (semolina)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 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%.
Coarse wheat semolina. It contains broa among its uses and does not specify durum wheat. It contains 9% protein.
Bakes with this flour
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Sêmola de Trigo vs Bio Cappelli Semola
Strength
——Protein
9%11.6%+2.6%Hydration
——Maturation
——Sêmola de Trigo vs Bio Cappelli Semola
Sêmola de Trigo | ||
|---|---|---|
Strength | — | — |
Protein | 9% | 11.6%+2.6% |
Hydration | — | — |
Maturation | — | — |