Molino Scoppettuolo 00 Gialla
Very StrongItaly
Molino Scoppettuolo 00 Gialla is an Italian type 00 soft wheat flour for hollow bread rolls, small speciality breads, puff pastry and refreshing biga preferments. It contains 14% protein and has a W range of 320-380. Available in 25 kg sacks, it is aimed at bakeries making bread and pastry with a stronger wheat flour.
How the calculator uses this flour
- Fermentation window. With W 350 and 14% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 7–67 h.
- Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Molino Scoppettuolo 00 Gialla is an Italian type 00 soft wheat flour for hollow bread rolls, small speciality breads, puff pastry and refreshing biga preferments. It contains 14% protein and has a W range of 320-380. Available in 25 kg sacks, it is aimed at bakeries making bread and pastry with a stronger wheat flour.
Bakes with this flour
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Technical Specifications
Falling Number | 300–400s |
00 Gialla vs 00 ExtraMidi H16
Strength
Very Strong · W 350Very Strong · W 350P/L
0.500.55+0.05Protein
14%13%-1.0%Hydration
——Maturation
—12-16h 22°C00 Gialla vs 00 ExtraMidi H16
00 Gialla | ||
|---|---|---|
Strength | Very Strong · W 350 | Very Strong · W 350 |
P/L | 0.50 | 0.55+0.05 |
Protein | 14% | 13%-1.0% |
Hydration | — | — |
Maturation | — | 12-16h 22°C |