Published spec: type 00, protein 10.6%, ash 0.55%. Listed for pane and pizza, and described in prose as reinforced with added protein, yet the printed protein is 10.6 percent, lower than the pizza-line flours. Take the printed number, treat the reinforcing claim with suspicion. Contradiction flag: the prose claims enrichment while the printed protein is low. The mill publishes no W, P/L or absorption figures anywhere in its current catalog, and its strength widget is a qualitative graphic, not a measured W. Protein and ash are printed on dry solids.
Published spec: type 00, protein 10.6%, ash 0.55%. Listed for pane and pizza, and described in prose as reinforced with added protein, yet the printed protein is 10.6 percent, lower than the pizza-line flours. Take the printed number, treat the reinforcing claim with suspicion. Contradiction flag: the prose claims enrichment while the printed protein is low. The mill publishes no W, P/L or absorption figures anywhere in its current catalog, and its strength widget is a qualitative graphic, not a measured W. Protein and ash are printed on dry solids.
The catalog window for Martimucci Tipo 00 Rinforzata is 0–10 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.
Ash Content | 0.55% |
Tipo 00 Rinforzata | ||
|---|---|---|
Strength | Medium | Strong |
P/L | — | 0.55 |
Protein | 10.6% | 12.5%+1.9% |
Hydration | — | — |
Maturation | 2.9-9.1h 22°C | 4.1-13.2h 22°C+3h |
