Molino Spadoni Miscela per Pizza coi Fiocchi
Very Strong
Type 0 wheat blend with 7% potato flour and flakes, skimmed milk powder, barley and wheat malt, emulsifier, stabiliser, spices, acidity regulator, antioxidants and enzymes for pizza and focaccia. It contains 13.5% protein.
Contains: wheat 0, other grain 7%, other ingredients, ascorbic acid, enzymes
How the calculator uses this flour
- Fermentation window. With 13.5% protein, the dough peaks after about 10 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 3.5–56 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Type 0 wheat blend with 7% potato flour and flakes, skimmed milk powder, barley and wheat malt, emulsifier, stabiliser, spices, acidity regulator, antioxidants and enzymes for pizza and focaccia. It contains 13.5% protein.
Bakes with this flour
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