Molino Scoppettuolo Reginella L’Oro d’Irpinia tipo 0
Very StrongItaly
Molino Scoppettuolo's Reginella L'Oro d'Irpinia Tipo 0 is soft wheat flour for pizza with a tall, open rim. It has 14.5% protein and W 360-380. The mill recommends it for long fermentation and doughs with high hydration. Available in 1 kg, 5 kg, 12.5 kg and 25 kg bags.
How the calculator uses this flour
- Fermentation window. With W 370 and 14.5% protein, the dough peaks after about 12 h at 22°C, inside a 6.5–21 h window. In the fridge at 4°C, it holds 9.5–76 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Molino Scoppettuolo's Reginella L'Oro d'Irpinia Tipo 0 is soft wheat flour for pizza with a tall, open rim. It has 14.5% protein and W 360-380. The mill recommends it for long fermentation and doughs with high hydration. Available in 1 kg, 5 kg, 12.5 kg and 25 kg bags.
Bakes with this flour
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Technical Specifications
Falling Number | 300–400s |
Reginella L’Oro d’Irpinia tipo 0 vs 0 Manitoba
Strength
Very Strong · W 370Very Strong · W 370P/L
0.50—Protein
14.5%14.5%Hydration
——Maturation
—8-24h 22°CReginella L’Oro d’Irpinia tipo 0 vs 0 Manitoba
Reginella L’Oro d’Irpinia tipo 0 | ||
|---|---|---|
Strength | Very Strong · W 370 | Very Strong · W 370 |
P/L | 0.50 | — |
Protein | 14.5% | 14.5% |
Hydration | — | — |
Maturation | — | 8-24h 22°C |