Industria Molitoria Perteghella StraPizza Spolvero Fine
Re-milled durum semolina for dusting pizza dough.
Contains: durum wheat (re-milled semolina)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 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%.
Re-milled durum semolina for dusting pizza dough.
Bakes with this flour
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StraPizza Spolvero Fine vs Bio Cappelli Semola
Strength
——Protein
10.5%11.6%+1.1%Hydration
——Maturation
——StraPizza Spolvero Fine vs Bio Cappelli Semola
StraPizza Spolvero Fine | ||
|---|---|---|
Strength | — | — |
Protein | 10.5% | 11.6%+1.1% |
Hydration | — | — |
Maturation | — | — |