Molino Vigevano Fritture
MediumItaly
Molino Vigevano Fritture is a professional flour blend for frying batters. It contains 80% type 00 soft wheat flour, re-milled durum semolina, wheat starch, rice flour and the chemical raising agents E500 and E450. It has 11.5% protein and comes in 5 kg bags.
Contains: wheat 00 80%, durum wheat (re-milled semolina), wheat (starch), rice, raising agent
How the calculator uses this flour
- Fermentation window. With 11.5% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–10 h window. In the fridge at 4°C, it holds up to 29 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Molino Vigevano Fritture is a professional flour blend for frying batters. It contains 80% type 00 soft wheat flour, re-milled durum semolina, wheat starch, rice flour and the chemical raising agents E500 and E450. It has 11.5% protein and comes in 5 kg bags.
Bakes with this flour
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Fritture vs "00" Extra Fine
Strength
MediumStrongP/L
—0.55Protein
11.5%12.5%+1.0%Hydration
——Maturation
—3.8-11.8h 22°CFritture vs "00" Extra Fine
Fritture | ||
|---|---|---|
Strength | Medium | Strong |
P/L | — | 0.55 |
Protein | 11.5% | 12.5%+1.0% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |