Industria Molitoria Perteghella StraPizza Mix 2 Soia
Very Strong
Pizza flour blend with Italian type 0 wheat flour, soy flour and soy semolina.
Contains: wheat 0, soy
How the calculator uses this flour
- Fermentation window. With 14% protein, the dough peaks after about 11 h at 22°C, inside a 6–19 h window. In the fridge at 4°C, it holds 7.5–69 h.
- Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Pizza flour blend with Italian type 0 wheat flour, soy flour and soy semolina.
Bakes with this flour
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