Molino Grassi Miscela per Focaccia Ligure 1 kg
Strong
Wheat flour blend for focaccia and pizza containing type 00 and type 0 flours, malted wheat flour, ascorbic acid and alpha-amylase.
Contains: wheat 00, wheat 0, ascorbic acid, enzymes, other ingredients
How the calculator uses this flour
- Fermentation window. With W 300 and 12% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wheat flour blend for focaccia and pizza containing type 00 and type 0 flours, malted wheat flour, ascorbic acid and alpha-amylase.
Bakes with this flour
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Miscela per Focaccia Ligure 1 kg vs BellaNapoli Red
Strength
Strong · W 300Strong · W 300P/L
0.600.60Protein
12%11.8%-0.2%Hydration
——Maturation
——Miscela per Focaccia Ligure 1 kg vs BellaNapoli Red
Miscela per Focaccia Ligure 1 kg | ||
|---|---|---|
Strength | Strong · W 300 | Strong · W 300 |
P/L | 0.60 | 0.60 |
Protein | 12% | 11.8%-0.2% |
Hydration | — | — |
Maturation | — | — |