Pizzeria Classica
Molino Scoppettuolo
Pizzeria Classica
Molino Scoppettuolo
Technical Parameters
Type00
Strength (W)260
P/L0.5
Stabilitymin. 11
Absorptionmin. 57.5
Falling Number330
Protein13.5%
Dry Gluten12,5%
Ashesmax. 0.55
Additional Information
Available packages
1kg
5kg
12.5kg
25kg
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Suggested fermentation times
RT (room temp.)
8h
FT (fridge)
8h
Total time: 16h
* 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 (61%)
610g
Salt
30.5g
D
Fresh/dry yeast
1.63g / 0.54g
Fermentation time:16h(RT (room temp.): 8h, FT (fridge): 8h)
* The recipe assumes room temperature of 21°C.