Molino Spadoni Preparato per Gran Pinsa alla Romana
Very Strong
Type 1 wheat, soy, rice, spelt and barley flour blend with wheat sourdough and enzymes for Roman-style pinsa. It contains 15% protein.
Contains: wheat 1, soy, rice, spelt, barley, other ingredients, enzymes
How the calculator uses this flour
- Fermentation window. With 15% protein, the dough peaks after about 12 h at 22°C, inside a 6–19 h window. In the fridge at 4°C, it holds 7.5–70 h.
- Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Type 1 wheat, soy, rice, spelt and barley flour blend with wheat sourdough and enzymes for Roman-style pinsa. It contains 15% protein.
Bakes with this flour
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Preparato per Gran Pinsa alla Romana vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
15%12%-3.0%Hydration
——Maturation
——Preparato per Gran Pinsa alla Romana vs 3 Malts & Sunflower Organic Brown Flour (705)
Preparato per Gran Pinsa alla Romana | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 15% | 12%-3.0% |
Hydration | — | — |
Maturation | — | — |