Ian Spampatti
Molino Pasini
Ian Spampatti
Molino Pasini
Technical Parameters
Type0
Strength (W)390 - 420
P/L0.5 - 0.55
Proteinmin. 15%
Dry Gluten13,5%
Ashesmax. 0.65
Humiditymax. 15.5
Additional Information
Available packages
10kg
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Suggested fermentation times
RT (room temp.)
12h
FT (fridge)
48h
Total time: 60h
* The schedule shows one of the proposed combinations of fermentation times. It is not the only way but one of the proposed options.
Recommended recipe for 1kg flour
Flour
1000g
Water (72%)
720g
Salt
36g
D
Fresh/dry yeast
0.73g / 0.24g
Fermentation time:60h(RT (room temp.): 12h, FT (fridge): 48h)
* The recipe assumes room temperature of 21°C.