Molino Pasini Pizza e Focaccia con Lievito
Medium
Soft wheat mix for pizza and focaccia with chemical raising agents E450i, E500 and E575, salt, inactive yeast, milk powder and corn starch. It rises during baking. It contains 11.4% protein.
Contains: wheat 0, corn (starch), raising agent, salt, inactive yeast, other ingredients
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
How the calculator uses this flour
- Fermentation window. With 11.4% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–10 h window. In the fridge at 4°C, it holds up to 27 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Soft wheat mix for pizza and focaccia with chemical raising agents E450i, E500 and E575, salt, inactive yeast, milk powder and corn starch. It rises during baking. It contains 11.4% protein.
Bakes with this flour
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