Molino Spadoni Miscela Professionale MadrePizza
Type 0 wheat pizza blend with dried wheat sourdough, malted wheat flour, barley malt extract, wheat gluten and enzymes for round or tray pizza and focaccia. It contains 18% protein.
Contains: wheat 0, other ingredients, wheat gluten, enzymes
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 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%.
Type 0 wheat pizza blend with dried wheat sourdough, malted wheat flour, barley malt extract, wheat gluten and enzymes for round or tray pizza and focaccia. It contains 18% protein.
Bakes with this flour
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