Molini Pizzuti Preparato per Focaccia
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Complete focaccia mix containing wheat type 0 flour, remilled durum wheat semolina, baker’s yeast, dried wheat sourdough and flavouring. It contains 11% protein. Follow the pack instructions; the mix already contains baker’s yeast.
Contains: wheat 0, durum wheat (re-milled semolina), active yeast, other ingredients
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
How the calculator uses this flour
- Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Complete focaccia mix containing wheat type 0 flour, remilled durum wheat semolina, baker’s yeast, dried wheat sourdough and flavouring. It contains 11% protein. Follow the pack instructions; the mix already contains baker’s yeast.
Bakes with this flour
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