Molino Spadoni Preparato per Pane e Pizza SuperproteiN
Bread and pizza blend with 33% stone-ground type 1 wheat flour, wheat gluten, spelt and type 0 wheat flours, chickpea and wheat bran, wheat germ, soy flour and soy protein. Also contains barley and wheat malt, cane sugar, ascorbic acid and enzymes. It contains 30% protein.
Contains: wheat 1 33%, spelt, wheat 0, chickpea (bran), wheat (bran), wheat (germ), soy, wheat gluten, other ingredients, sugar, ascorbic acid, enzymes
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 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 and pizza blend with 33% stone-ground type 1 wheat flour, wheat gluten, spelt and type 0 wheat flours, chickpea and wheat bran, wheat germ, soy flour and soy protein. Also contains barley and wheat malt, cane sugar, ascorbic acid and enzymes. It contains 30% protein.
Bakes with this flour
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Preparato per Pane e Pizza SuperproteiN vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
30%12%-18.0%Hydration
——Maturation
——Preparato per Pane e Pizza SuperproteiN vs 3 Malts & Sunflower Organic Brown Flour (705)
Preparato per Pane e Pizza SuperproteiN | ||
|---|---|---|
Strength | — | Strong |
Protein | 30% | 12%-18.0% |
Hydration | — | — |
Maturation | — | — |