Pandough
SG49 Blu Tipo 00

Molino Signetti SG49 Blu Tipo 00

StrongFlag of ITItaly

Signetti SG49 Blu tipo 00. W260, about 12.5% protein. Direct-method Neapolitan and focaccia in the 6-24 h window.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 35 h.
  • Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

Signetti SG49 Blu tipo 00. W260, about 12.5% protein. Direct-method Neapolitan and focaccia in the 6-24 h window.

Molino Signetti SG49 Blu Tipo 00 fermentation range

The catalog window for Molino Signetti SG49 Blu Tipo 00 is 3.8–11.8 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, neapolitan, type-00, professional, direct-method

Bakes with this flour

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Technical Specifications

Absorption
56%
Ash Content
0.55%

SG49 Blu Tipo 00 vs Farina W260

Farina W260
Farina W260
Strength
Strong · W 260Strong · W 260
P/L
0.550.70+0.15
Protein
12.5%12%-0.5%
Hydration
——
Maturation
3.8-11.8h 22°C—