Molino Scoppettuolo Reginella L’Oro d’Irpinia tipo 1
Very StrongItaly
Molino Scoppettuolo's Reginella L'Oro d'Irpinia Tipo 1 is soft wheat flour with added wheat germ for pizza with an open crumb. It has 14.5% protein and W 330-360. The mill recommends long fermentation. Available in 1 kg, 5 kg, 12.5 kg and 25 kg bags.
Contains: wheat 1, wheat (germ), wheat germ
How the calculator uses this flour
- Fermentation window. With W 345 and 14.5% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 6.5–64 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's Reginella L'Oro d'Irpinia Tipo 1 is soft wheat flour with added wheat germ for pizza with an open crumb. It has 14.5% protein and W 330-360. The mill recommends long fermentation. Available in 1 kg, 5 kg, 12.5 kg and 25 kg bags.
Bakes with this flour
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Technical Specifications
Falling Number | 300–400s |
Reginella L’Oro d’Irpinia tipo 1 vs Core
Strength
Very Strong · W 345Very Strong · W 340P/L
0.600.60Protein
14.5%14.4%-0.1%Hydration
——Maturation
——Reginella L’Oro d’Irpinia tipo 1 vs Core
Reginella L’Oro d’Irpinia tipo 1 | ||
|---|---|---|
Strength | Very Strong · W 345 | Very Strong · W 340 |
P/L | 0.60 | 0.60 |
Protein | 14.5% | 14.4%-0.1% |
Hydration | — | — |
Maturation | — | — |