Molino Grassi Bio Cappelli Semola
Organic semolina made from Cappelli durum wheat. The mill recommends it for bread as well as pasta.
Contains: durum wheat (semolina)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 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%.
Organic semolina made from Cappelli durum wheat. The mill recommends it for bread as well as pasta.
Bakes with this flour
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Bio Cappelli Semola vs Búzadara BD C6
Strength
——Protein
11.6%10.8%-0.8%Hydration
——Maturation
——Bio Cappelli Semola vs Búzadara BD C6
Bio Cappelli Semola | ||
|---|---|---|
Strength | — | — |
Protein | 11.6% | 10.8%-0.8% |
Hydration | — | — |
Maturation | — | — |