Molino Scoppettuolo Pane Antico
MediumItaly
Molino Scoppettuolo Pane Antico is an Italian type 1 soft wheat flour for bread, pizza and biga preferments. It contains 12% protein and 7 g of fibre per 100 g, with a W range of 210-270. Supplied in 25 kg sacks for bakery use, its sole ingredient is type 1 soft wheat flour.
How the calculator uses this flour
- Fermentation window. With W 240 and 12% 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 Pane Antico is an Italian type 1 soft wheat flour for bread, pizza and biga preferments. It contains 12% protein and 7 g of fibre per 100 g, with a W range of 210-270. Supplied in 25 kg sacks for bakery use, its sole ingredient is type 1 soft wheat flour.
Bakes with this flour
Loading...
Technical Specifications
Falling Number | 250–350s |