Molino Scoppettuolo 0 Blu
MediumItaly
Molino Scoppettuolo 0 Blu is an Italian type 0 soft wheat flour for bread, biscuits and bakes made with baking powder. It contains 11% protein and has a W range of 160-200. Supplied in 25 kg sacks, it is intended for bakery production. Its ingredient is soft wheat flour, without baking powder added.
How the calculator uses this flour
- Fermentation window. With W 180 and 11% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 17 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%.
Molino Scoppettuolo 0 Blu is an Italian type 0 soft wheat flour for bread, biscuits and bakes made with baking powder. It contains 11% protein and has a W range of 160-200. Supplied in 25 kg sacks, it is intended for bakery production. Its ingredient is soft wheat flour, without baking powder added.
Bakes with this flour
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Technical Specifications
Falling Number | 250–350s |
0 Blu vs La Grissini – Crocetta
Strength
Medium · W 180Medium · W 180P/L
0.500.35-0.15Protein
11%—Hydration
——Maturation
——0 Blu vs La Grissini – Crocetta
0 Blu | ||
|---|---|---|
Strength | Medium · W 180 | Medium · W 180 |
P/L | 0.50 | 0.35-0.15 |
Protein | 11% | — |
Hydration | — | — |
Maturation | — | — |