Molino Pasini Pane VIP alla Semola Rimacinata

Name: Molino Pasini Pane VIP alla Semola Rimacinata
Brand: Molino Pasini

Bread blend with 70% remilled durum wheat semolina and soft wheat flour. It includes salt, malted cereal flour, inactive yeast, alpha-amylase and ascorbic acid. It contains 13% protein.

Contains: durum wheat (re-milled semolina) 70%, wheat 0, salt, other ingredients, inactive yeast, enzymes, ascorbic acid

This mix already contains salt

When you bake with it, the calculator counts it and lists only what you add to the mix.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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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%.

Bread blend with 70% remilled durum wheat semolina and soft wheat flour. It includes salt, malted cereal flour, inactive yeast, alpha-amylase and ascorbic acid. It contains 13% protein.