Mulino Padano Semola rimacinata di grano duro – lunghe

Name: Mulino Padano Semola rimacinata di grano duro – lunghe
Brand: Mulino Padano

Medium

Re-milled durum wheat semolina for bread.

Contains: durum wheat rimacinata (re-milled semolina)

Hydration62.0%

62%

Ball count

Ball weight29 cm

0/4

How the calculator uses this flour

Fermentation window. With W 240 and 13.5% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 29 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%.

Re-milled durum wheat semolina for bread.

Strength

Medium · W 240Medium · W 240

P/L

—0.80

Protein

13.5%13.5%

Hydration

——

Maturation

—4-8h 22°C

	Semola rimacinata di grano duro – lunghe	Pizza Oro
Strength	Medium · W 240	Medium · W 240
P/L	—	0.80
Protein	13.5%	13.5%
Hydration	—	—
Maturation	—	4-8h 22°C