Molino Braga Semola Rimacinata Pizza Croccante

StrongItaly

Published spec: type semolina, W 250 to 280. A durum semola rimacinata for crunchy pizza, printed for pizza, focaccia, semola breads, taralli and grissini, W 250 to 280. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.

Contains: durum wheat (semolina)

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With W 265, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 34 h.
Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

Molino Braga Semola Rimacinata Pizza Croccante fermentation range

The catalog window for Molino Braga Semola Rimacinata Pizza Croccante is 0–34 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.