Industria Molitoria Perteghella StraPizza Mix 11 SIGI
Medium
Pizza flour blend with Italian type 0 wheat flour, re-milled durum semolina, inulin, guar gum, glucomannan and wheat fibre.
Contains: wheat 0, durum wheat (re-milled semolina), other ingredients, thickener (HPMC, xanthan, guar)
How the calculator uses this flour
- Fermentation window. With W 190 and 8.6% 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 19 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 flour blend with Italian type 0 wheat flour, re-milled durum semolina, inulin, guar gum, glucomannan and wheat fibre.
Bakes with this flour
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