Published spec: protein at least 12%. A reinforced soft-wheat flour for quality bread, ciabatte and biga refreshes, protein minimum 12 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%. A reinforced soft-wheat flour for quality bread, ciabatte and biga refreshes, protein minimum 12 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 Rinforzata is 0–26 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.
Rinforzata | ||
|---|---|---|
Strength | Strong | — |
Protein | 12% | 4.9%-7.1% |
Hydration | — | — |
Maturation | 3.6-11.3h 22°C | 1-7.5h 22°C-3h |
