Molino Pasini Pizza Soia
Very Strong
Pizza blend of soft wheat flour and 9% soy flour, with inactive yeast and alpha-amylase. It contains 15.8% protein.
Contains: wheat 0, soy 9%, inactive yeast, enzymes
How the calculator uses this flour
- Fermentation window. With 15.8% 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 flour and 9% soy flour, with inactive yeast and alpha-amylase. It contains 15.8% protein.
Bakes with this flour
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