Molino Pasini Pizza Country
Very Strong
Pizza blend of soft wheat, remilled durum semolina, soy flour and wheat germ, with sunflower lecithin, inactive yeast, alpha-amylase and ascorbic acid. It contains 15.5% protein.
Contains: wheat 0, durum wheat (re-milled semolina), soy, wheat (germ), other ingredients, inactive yeast, enzymes, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 15.5% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 63–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Pizza blend of soft wheat, remilled durum semolina, soy flour and wheat germ, with sunflower lecithin, inactive yeast, alpha-amylase and ascorbic acid. It contains 15.5% protein.
Bakes with this flour
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