Tesco Finest 00 Grade Pasta & Pizza Flour
Strong
A blend of type 00 wheat flour and durum semolina with added gluten for pizza and pasta.
Contains: wheat 00, durum wheat (semolina), other ingredients, wheat gluten
How the calculator uses this flour
- Fermentation window. With 12.8% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 45 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
A blend of type 00 wheat flour and durum semolina with added gluten for pizza and pasta.
Bakes with this flour
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Finest 00 Grade Pasta & Pizza Flour vs "00" Extra Fine
Strength
StrongStrongP/L
—0.55Protein
12.8%12.5%-0.3%Hydration
——Maturation
—3.8-11.8h 22°CFinest 00 Grade Pasta & Pizza Flour vs "00" Extra Fine
Finest 00 Grade Pasta & Pizza Flour | ||
|---|---|---|
Strength | Strong | Strong |
P/L | — | 0.55 |
Protein | 12.8% | 12.5%-0.3% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |