Published spec: protein at least 12.5%. A special bread flour for michette and sfilatini with long proofing, protein minimum 12.5 percent. Sold vacuum-packed in 10 kg and 20 kg, and in 25 kg paper sacks. 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: wheat
Published spec: protein at least 12.5%. A special bread flour for michette and sfilatini with long proofing, protein minimum 12.5 percent. Sold vacuum-packed in 10 kg and 20 kg, and in 25 kg paper sacks. 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 Panini is 0–37 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.
Panini | ||
|---|---|---|
Strength | Strong | — |
Protein | 12.5% | 4.9%-7.6% |
Hydration | — | — |
Maturation | 3.9-12.3h 22°C | 1-7.5h 22°C-4h |
