Molino Spadoni Preparato per Focaccia
Strong
Focaccia and bread blend with 50.8% stone-ground type 1 wheat flour, remilled durum semolina, potato flakes, iodised salt, skimmed milk powder, barley and wheat malt, emulsifier, stabiliser, preservative, spices, antioxidants and enzymes. Add yeast separately. It contains 12.5% protein.
Contains: wheat 1 50.8%, durum wheat (re-milled semolina), other grain, salt, other ingredients, enzymes, ascorbic acid
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
How the calculator uses this flour
- Fermentation window. With 12.5% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 38 h.
- Hydration range. From its specs, Pandough estimates 59–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Focaccia and bread blend with 50.8% stone-ground type 1 wheat flour, remilled durum semolina, potato flakes, iodised salt, skimmed milk powder, barley and wheat malt, emulsifier, stabiliser, preservative, spices, antioxidants and enzymes. Add yeast separately. It contains 12.5% protein.
Bakes with this flour
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Preparato per Focaccia vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.5%12%-0.5%Hydration
——Maturation
——Preparato per Focaccia vs 3 Malts & Sunflower Organic Brown Flour (705)
Preparato per Focaccia | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.5% | 12%-0.5% |
Hydration | — | — |
Maturation | — | — |