Molino Scoppettuolo 00 Rossa
MediumItaly
Molino Scoppettuolo 00 Rossa is an Italian type 00 soft wheat flour for bread and bakes that use baking powder in the recipe. It contains 11% protein and has a W range of 220-260. Available in 1 kg, 5 kg and 25 kg bags, it suits home and bakery use. Baking powder is not an ingredient of the flour.
How the calculator uses this flour
- Fermentation window. With W 240 and 11% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 29 h.
- Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Molino Scoppettuolo 00 Rossa is an Italian type 00 soft wheat flour for bread and bakes that use baking powder in the recipe. It contains 11% protein and has a W range of 220-260. Available in 1 kg, 5 kg and 25 kg bags, it suits home and bakery use. Baking powder is not an ingredient of the flour.
Bakes with this flour
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Technical Specifications
Falling Number | 250–350s |
00 Rossa vs 00 Biologica Pizza
Strength
Medium · W 240Medium · W 240P/L
0.500.55+0.05Protein
11%11%Hydration
——Maturation
—2-8h 20°C00 Rossa vs 00 Biologica Pizza
00 Rossa | ||
|---|---|---|
Strength | Medium · W 240 | Medium · W 240 |
P/L | 0.50 | 0.55+0.05 |
Protein | 11% | 11% |
Hydration | — | — |
Maturation | — | 2-8h 20°C |