Molino Pasini Soffio Tipo 1 Lunga
Very Strong
Soft wheat type 1 flour for pizza doughs with long maturation. W 390-420. It contains 15.2% protein.
Contains: wheat 1
How the calculator uses this flour
- Fermentation window. With W 405 and 15.2% 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 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Soft wheat type 1 flour for pizza doughs with long maturation. W 390-420. It contains 15.2% protein.
Bakes with this flour
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Soffio Tipo 1 Lunga vs Farinha de Trigo T45 Ultra
Strength
Very Strong · W 405Very Strong · W 405P/L
0.53—Protein
15.2%14%-1.2%Hydration
——Maturation
—48-96h 4°CSoffio Tipo 1 Lunga vs Farinha de Trigo T45 Ultra
Soffio Tipo 1 Lunga | ||
|---|---|---|
Strength | Very Strong · W 405 | Very Strong · W 405 |
P/L | 0.53 | — |
Protein | 15.2% | 14%-1.2% |
Hydration | — | — |
Maturation | — | 48-96h 4°C |