Molino Scoppettuolo Crokkantella
Very StrongItaly
Molino Scoppettuolo's Crokkantella is a wheat flour preparation with natural flavourings for pizza in pala and gourmet pizza. It has 14.5% protein and W 363. The flour grade is unspecified. Available in 1 kg and 5 kg bags, it contains no declared yeast or other leavening ingredient.
Contains: wheat, other ingredients
How the calculator uses this flour
- Fermentation window. With W 363 and 14.5% protein, the dough peaks after about 12 h at 22°C, inside a 6–20 h window. In the fridge at 4°C, it holds 8.5–73 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%.
Molino Scoppettuolo's Crokkantella is a wheat flour preparation with natural flavourings for pizza in pala and gourmet pizza. It has 14.5% protein and W 363. The flour grade is unspecified. Available in 1 kg and 5 kg bags, it contains no declared yeast or other leavening ingredient.
Bakes with this flour
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Technical Specifications
Falling Number | 302–402s |
Crokkantella vs Macina a Pietra Tipo 1
Strength
Very Strong · W 363Very Strong · W 360P/L
0.500.80+0.30Protein
14.5%12.5%-2.0%Hydration
——Maturation
——Crokkantella vs Macina a Pietra Tipo 1
Crokkantella | ||
|---|---|---|
Strength | Very Strong · W 363 | Very Strong · W 360 |
P/L | 0.50 | 0.80+0.30 |
Protein | 14.5% | 12.5%-2.0% |
Hydration | — | — |
Maturation | — | — |