Molini Ambrosio Caprese
StrongItaly
Type 0 soft wheat flour for medium fermentation Neapolitan pizza. Ideal for direct leavening 6-12 hours at room temperature or up to 48 hours cold maturation. Enriched with micronized bran and wheat germ for fiber, vitamins and authentic flavor. No added gluten or chemical additives. Perfect for Neapolitan, pizza al taglio, and pizza in teglia.
Contains: wheat 0, wheat germ
How the calculator uses this flour
- Fermentation window. With W 300 and 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 63–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Type 0 soft wheat flour for medium fermentation Neapolitan pizza. Ideal for direct leavening 6-12 hours at room temperature or up to 48 hours cold maturation. Enriched with micronized bran and wheat germ for fiber, vitamins and authentic flavor. No added gluten or chemical additives. Perfect for Neapolitan, pizza al taglio, and pizza in teglia.
pizza, neapolitan, type-0, medium-fermentation, traditional, bran-enriched, wheat-germ, pizza-al-taglio, pizza-in-teglia
Bakes with this flour
Loading...
Technical Specifications
Absorption | 63% |
Ash Content | 0.65% |
Mix Time | 10-15 min |
Caprese vs Costa d'Amalfi
Strength
Strong · W 300Strong · W 300P/L
0.650.65Protein
13%13%Hydration
——Maturation
—4.6-14.9h 22°CCaprese vs Costa d'Amalfi
Caprese | ||
|---|---|---|
Strength | Strong · W 300 | Strong · W 300 |
P/L | 0.65 | 0.65 |
Protein | 13% | 13% |
Hydration | — | — |
Maturation | — | 4.6-14.9h 22°C |