Molino Colombo Fior di Spolvero
Italy
Purpose-made dusting blend from Colombo - rice flour, durum semolina, soft wheat, and wheat germ. Specific granulometry prevents sticking while leaving the right flour residue for crisp, fragrant results. Not just for dusting - adds crunch and aroma to final bake. For pizza, pala, teglia, and rustic breads.
Contains: rice, durum wheat (semolina), wheat, wheat germ
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 3.5 h at 22°C, inside a 1–7.5 h window. In the fridge at 4°C, it holds up to 24 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Purpose-made dusting blend from Colombo - rice flour, durum semolina, soft wheat, and wheat germ. Specific granulometry prevents sticking while leaving the right flour residue for crisp, fragrant results. Not just for dusting - adds crunch and aroma to final bake. For pizza, pala, teglia, and rustic breads.
dusting, utility, semolina, rice-flour, wheat-germ, non-dough
Bakes with this flour
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Fior di Spolvero vs Auris Pura
Fior di Spolvero | ||
|---|---|---|
Strength | — | — |
Protein | 9.9% | 4.9%-5.0% |
Hydration | — | — |
Maturation | — | — |