Published spec: protein at least 12%, W 320, P/L 0.7 to 1.3. The entry blend of the Alta Pizza line, soft wheat plus semola for classic round pizza. W is published as a floor of at least 320 rather than a band, and the P/L of 1.00 plus or minus 30 is notably tenacity-heavy. Sold vacuum-packed in 10 kg and 20 kg, and in paper sacks of 12.5 kg and 25 kg. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
Published spec: protein at least 12%, W 320, P/L 0.7 to 1.3. The entry blend of the Alta Pizza line, soft wheat plus semola for classic round pizza. W is published as a floor of at least 320 rather than a band, and the P/L of 1.00 plus or minus 30 is notably tenacity-heavy. Sold vacuum-packed in 10 kg and 20 kg, and in paper sacks of 12.5 kg and 25 kg. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
The catalog window for Molini Loizzo Classica 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.
Classica | ||
|---|---|---|
Strength | Strong · W 320 | Strong · W 320 |
P/L | 1.00 | — |
Protein | 12% | 14%+2.0% |
Hydration | — | — |
Maturation | 4.8-15.5h 22°C | 4.8-15.5h 22°C |
