Molino Scoppettuolo Strong
Very StrongItaly
Molino Scoppettuolo Strong is an Italian type 0 soft wheat flour containing 16% protein. It is intended for croissants, baba, sfogliatelle, wafers and biga preferments, and for blending with weaker flours. Supplied in 12.5 kg sacks for bakery and pastry production, it contains soft wheat flour as its sole ingredient.
How the calculator uses this flour
- Fermentation window. With 16% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 63–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Molino Scoppettuolo Strong is an Italian type 0 soft wheat flour containing 16% protein. It is intended for croissants, baba, sfogliatelle, wafers and biga preferments, and for blending with weaker flours. Supplied in 12.5 kg sacks for bakery and pastry production, it contains soft wheat flour as its sole ingredient.
Bakes with this flour
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Technical Specifications
Falling Number | 350–450s |
Strong vs 0 Manitoba
Strength
Very StrongVery Strong · W 370P/L
0.50—Protein
16%14.5%-1.5%Hydration
——Maturation
—8-24h 22°CStrong vs 0 Manitoba
Strong | ||
|---|---|---|
Strength | Very Strong | Very Strong · W 370 |
P/L | 0.50 | — |
Protein | 16% | 14.5%-1.5% |
Hydration | — | — |
Maturation | — | 8-24h 22°C |