Published spec: type semolina, protein at least 15%, W 350, P/L 0.9 to 1.5. A 100 percent durum semola blend for Apulian focaccia, the highest protein floor in the line at 15 percent. 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.
Contains: durum wheat (semolina)
Published spec: type semolina, protein at least 15%, W 350, P/L 0.9 to 1.5. A 100 percent durum semola blend for Apulian focaccia, the highest protein floor in the line at 15 percent. 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 Focaccia is 9–77 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.
Focaccia | ||
|---|---|---|
Strength | Very Strong · W 350 | — |
P/L | 1.20 | — |
Protein | 15% | 11.5%-3.5% |
Hydration | — | — |
Maturation | 6.2-20.8h 22°C | 3.6-11.3h 22°C-6h |
