Molino Spadoni Preparato per Pizza Istantanea
Medium
Pizza blend with 76.3% stone-ground type 1 wheat flour, rice flour, glucono delta-lactone, sodium bicarbonate, dried wheat sourdough, salt, skimmed milk powder and inactive dry yeast. The maker instructs adding yeast separately. It contains 10.5% protein.
Contains: wheat 1 76.3%, rice, raising agent, other ingredients, salt, inactive yeast
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
How the calculator uses this flour
- Fermentation window. With 10.5% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 20 h.
- Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Pizza blend with 76.3% stone-ground type 1 wheat flour, rice flour, glucono delta-lactone, sodium bicarbonate, dried wheat sourdough, salt, skimmed milk powder and inactive dry yeast. The maker instructs adding yeast separately. It contains 10.5% protein.
Bakes with this flour
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Preparato per Pizza Istantanea vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
10.5%12%+1.5%Hydration
——Maturation
——Preparato per Pizza Istantanea vs 3 Malts & Sunflower Organic Brown Flour (705)
Preparato per Pizza Istantanea | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 10.5% | 12%+1.5% |
Hydration | — | — |
Maturation | — | — |