Molino Spadoni Preparato per Pizza al Farro
Pizza blend with 75% spelt flour, 23.2% stone-ground type 1 wheat flour, iodised salt, ascorbic acid and enzymes. Add yeast separately. It contains 12.8% protein.
Contains: spelt 75%, wheat 1 23.2%, 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 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 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%.
Pizza blend with 75% spelt flour, 23.2% stone-ground type 1 wheat flour, iodised salt, ascorbic acid and enzymes. Add yeast separately. It contains 12.8% protein.
Bakes with this flour
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Preparato per Pizza al Farro vs Backmischung Dinkelpizza
Strength
——Protein
12.8%13%+0.2%Hydration
——Maturation
——Preparato per Pizza al Farro vs Backmischung Dinkelpizza
Preparato per Pizza al Farro | ||
|---|---|---|
Strength | — | — |
Protein | 12.8% | 13%+0.2% |
Hydration | — | — |
Maturation | — | — |