Molino Scoppettuolo Reginella Tipo 0 con Germe
StrongItaly
Molino Scoppettuolo's Reginella Tipo 0 con Germe is soft wheat flour with added wheat germ for Neapolitan pizza made with doughs of high hydration. It has 14.5% protein and W 310-330. The mill recommends long fermentation. Available in 12.5 kg and 25 kg bags.
Contains: wheat 0, wheat (germ), wheat germ
How the calculator uses this flour
- Fermentation window. With W 320 and 14.5% protein, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 2.5–53 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 Tipo 0 con Germe is soft wheat flour with added wheat germ for Neapolitan pizza made with doughs of high hydration. It has 14.5% protein and W 310-330. The mill recommends long fermentation. Available in 12.5 kg and 25 kg bags.
Bakes with this flour
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Technical Specifications
Falling Number | 300–400s |
Reginella Tipo 0 con Germe vs Eterea
Strength
Strong · W 320Strong · W 320P/L
0.500.60+0.10Protein
14.5%13.5%-1.0%Hydration
——Maturation
—4.8-15.5h 22°CReginella Tipo 0 con Germe vs Eterea
Reginella Tipo 0 con Germe | ||
|---|---|---|
Strength | Strong · W 320 | Strong · W 320 |
P/L | 0.50 | 0.60+0.10 |
Protein | 14.5% | 13.5%-1.0% |
Hydration | — | — |
Maturation | — | 4.8-15.5h 22°C |