Italiamo (Lidl) Pasticceria
Italy
The fourth bag in the Italian promotion week, sitting alongside Nuvola, Doppio Zero and the semola at the same price. Pasticceria is a pastry flour, meant for cakes, biscuits and sweet doughs, and it is the one most likely to end up in a pizza by accident. It is milled soft and weak on purpose, so a dough built on it will feel lovely for an hour and then give up. Nothing technical is published. If it is in your basket next to the Nuvola that is fine, just do not confuse the two on baking day.
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%.
The fourth bag in the Italian promotion week, sitting alongside Nuvola, Doppio Zero and the semola at the same price. Pasticceria is a pastry flour, meant for cakes, biscuits and sweet doughs, and it is the one most likely to end up in a pizza by accident. It is milled soft and weak on purpose, so a dough built on it will feel lovely for an hour and then give up. Nothing technical is published. If it is in your basket next to the Nuvola that is fine, just do not confuse the two on baking day.
lidl, italiamo, private-label, pastry, seasonal, not-for-pizza, non-dough
Bakes with this flour
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Pasticceria vs Pasticceria
Strength
—Medium · W 210P/L
—0.65Protein
—11%Hydration
——Maturation
——Pasticceria vs Pasticceria
Pasticceria | ||
|---|---|---|
Strength | — | Medium · W 210 |
P/L | — | 0.65 |
Protein | — | 11% |
Hydration | — | — |
Maturation | — | — |