Reginella Pizzeria
Molino Scoppettuolo
Reginella Pizzeria
Molino Scoppettuolo
Technical Parameters
Type00
Strength (W)300
P/L0.55
Stabilitymin. 10
Absorptionmin. 58
Falling Number300
Proteinmin. 12.5%
Dry Gluten11%
Additional Information
Available packages
1kg
5kg
12.5kg
25kg
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Suggested fermentation times
RT (room temp.)
12h
FT (fridge)
18h
Total time: 30h
* 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 (68%)
680g
Salt
34g
D
Fresh/dry yeast
0.92g / 0.31g
Fermentation time:30h(RT (room temp.): 12h, FT (fridge): 18h)
* The recipe assumes room temperature of 21°C.