Molino Spadoni Miscela Pizza alla Soia
Very Strong
Type 00 wheat and durum semolina blend with 7% soy flour and soy semolina for pizza. It contains 16% protein.
Contains: wheat 00, durum wheat (semolina), soy 7%
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%.
Type 00 wheat and durum semolina blend with 7% soy flour and soy semolina for pizza. It contains 16% protein.
Bakes with this flour
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Miscela Pizza alla Soia vs "00" Extra Fine
Strength
Very StrongStrongP/L
—0.55Protein
16%12.5%-3.5%Hydration
——Maturation
—3.8-11.8h 22°CMiscela Pizza alla Soia vs "00" Extra Fine
Miscela Pizza alla Soia | ||
|---|---|---|
Strength | Very Strong | Strong |
P/L | — | 0.55 |
Protein | 16% | 12.5%-3.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |