Molino Spadoni Miscela per Pizza con Amido Resistente
Very Strong
Professional pizza blend of type 1 and type 0 wheat, 17% resistant starch, 7% lentil, bean and pea flours, wheat gluten, flax seeds and wheat germ. Also contains turmeric, paprika, enzymes and ascorbic acid. It contains 15% protein.
Contains: wheat 1, other grain (starch) 17%, wheat 0, other grain 7%, wheat (germ), wheat gluten, seeds, other ingredients, enzymes, ascorbic acid
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%.
Professional pizza blend of type 1 and type 0 wheat, 17% resistant starch, 7% lentil, bean and pea flours, wheat gluten, flax seeds and wheat germ. Also contains turmeric, paprika, enzymes and ascorbic acid. It contains 15% protein.
Bakes with this flour
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Miscela per Pizza con Amido Resistente vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
15%12%-3.0%Hydration
——Maturation
——Miscela per Pizza con Amido Resistente vs 3 Malts & Sunflower Organic Brown Flour (705)
Miscela per Pizza con Amido Resistente | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 15% | 12%-3.0% |
Hydration | — | — |
Maturation | — | — |