Molino Vigevano Pizza Spolvero
Italy
Pizza Spolvero is Molino Vigevano's professional dusting blend for shaping pizza. It contains durum wheat semolina (80%), dried re-milled durum semolina, Tipo 00 soft wheat flour, rice flour and white corn flour. It has 13% protein and comes in a 10 kg sack. Use it on the workbench for shaping; it is not intended as the flour base of a dough.
Contains: durum wheat (semolina) 80%, durum wheat (re-milled semolina), wheat 00, rice, corn
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%.
Pizza Spolvero is Molino Vigevano's professional dusting blend for shaping pizza. It contains durum wheat semolina (80%), dried re-milled durum semolina, Tipo 00 soft wheat flour, rice flour and white corn flour. It has 13% protein and comes in a 10 kg sack. Use it on the workbench for shaping; it is not intended as the flour base of a dough.
spolvero, dusting, mix, professional, pizza, 5-flour-blend, non-dough
Bakes with this flour
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Pizza Spolvero vs Farina di Grano Duro
Strength
——Protein
13%11.5%-1.5%Hydration
——Maturation
——Pizza Spolvero vs Farina di Grano Duro
Pizza Spolvero | ||
|---|---|---|
Strength | — | — |
Protein | 13% | 11.5%-1.5% |
Hydration | — | — |
Maturation | — | — |