Molino Spadoni Gran Mugnaio Semola di Grano Duro

Italy

Durum wheat semolina with 12% protein, intended for fresh pasta, semolina bread and Puglian focaccia. This is the ordinary Gran Mugnaio semolina, distinct from Spadoni's stone-milled remilled semolina.

Contains: durum wheat (semolina)

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.

Molino Spadoni Gran Mugnaio Semola di Grano Duro fermentation range

The catalog window for Molino Spadoni Gran Mugnaio Semola di Grano Duro is 0–33 hours at 4°C (39°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.