Molini Ambrosio Napoli Antica
StrongItaly
Type 0 soft wheat flour ideal for authentic Neapolitan pizza. Made with whole-body grinding enriched with micronized bran and wheat germ, delivering fiber, vitamins, and antioxidant oils. No added gluten or chemical additives - bringing back the ancient flavors of wheat. Designed for short direct leavening up to 6 hours.
Contains: wheat 0, wheat germ
How the calculator uses this flour
- Fermentation window. With W 250 and 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 h.
- Hydration range. From its specs, Pandough estimates 61–69% 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 ideal for authentic Neapolitan pizza. Made with whole-body grinding enriched with micronized bran and wheat germ, delivering fiber, vitamins, and antioxidant oils. No added gluten or chemical additives - bringing back the ancient flavors of wheat. Designed for short direct leavening up to 6 hours.
pizza, neapolitan, type-0, short-fermentation, traditional, bran-enriched, wheat-germ
Bakes with this flour
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Technical Specifications
Absorption | 60% |
Ash Content | 0.65% |
Mix Time | 8-12 min |
Napoli Antica vs Infibra Zero+ W250
Strength
Strong · W 250Strong · W 250P/L
0.650.60-0.05Protein
12%11%-1.0%Hydration
——Maturation
——Napoli Antica vs Infibra Zero+ W250
Napoli Antica | ||
|---|---|---|
Strength | Strong · W 250 | Strong · W 250 |
P/L | 0.65 | 0.60-0.05 |
Protein | 12% | 11%-1.0% |
Hydration | — | — |
Maturation | — | — |