Published spec: protein at least 14%, W 380, P/L 0.77 to 1.37. The Neapolitan-style blend of the line, protein at least 14 percent and W at least 380, with a P/L around 1.07 that leans tenacious. 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 14%, W 380, P/L 0.77 to 1.37. The Neapolitan-style blend of the line, protein at least 14 percent and W at least 380, with a P/L around 1.07 that leans tenacious. 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 Vulcano is 15–101 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.
Vulcano | ||
|---|---|---|
Strength | Very Strong · W 380 | Very Strong · W 380 |
P/L | 1.07 | 0.60-0.47 |
Protein | 14% | 13.5%-0.5% |
Hydration | — | — |
Maturation | 7.5-26h 22°C | 7.5-26h 22°C |
