Molino Spadoni Preparato per Pane con Semola di Grano Duro
Bread blend with 90% durum semolina and remilled durum semolina combined, 8% stone-ground type 1 wheat flour, iodised salt, ascorbic acid and enzymes. Add yeast separately. It contains 12% protein.
Contains: durum wheat 90%, wheat 1 8%, salt, ascorbic acid, enzymes
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. The calculator expects the dough to peak after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 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%.
Bread blend with 90% durum semolina and remilled durum semolina combined, 8% stone-ground type 1 wheat flour, iodised salt, ascorbic acid and enzymes. Add yeast separately. It contains 12% protein.
Bakes with this flour
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Preparato per Pane con Semola di Grano Duro vs Bio Cappelli Semola
Strength
——Protein
12%11.6%-0.4%Hydration
——Maturation
——Preparato per Pane con Semola di Grano Duro vs Bio Cappelli Semola
Preparato per Pane con Semola di Grano Duro | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 11.6%-0.4% |
Hydration | — | — |
Maturation | — | — |