La Molisana Semola di grano duro per pizza
Italy
La Molisana makes this durum wheat semolina for pizza dough. It contains durum wheat semolina and may contain traces of soy and mustard. The mill offers 1 kg and 5 kg packs.
Contains: durum wheat (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%.
La Molisana makes this durum wheat semolina for pizza dough. It contains durum wheat semolina and may contain traces of soy and mustard. The mill offers 1 kg and 5 kg packs.
Bakes with this flour
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Semola di grano duro per pizza vs Farina di Grano Duro
Strength
——Protein
14%11.5%-2.5%Hydration
——Maturation
——Semola di grano duro per pizza vs Farina di Grano Duro
Semola di grano duro per pizza | ||
|---|---|---|
Strength | — | — |
Protein | 14% | 11.5%-2.5% |
Hydration | — | — |
Maturation | — | — |