Versatile Type 0 flour ideal for all pizza styles - Neapolitan, pizza in pala, and pizza in teglia. W300 strength with balanced P/L ratio provides excellent elasticity and extensibility. Enriched with wheat germ and bran for authentic flavor. The gluten quantity and quality make it perfect for medium-long fermentations.
Versatile Type 0 flour ideal for all pizza styles - Neapolitan, pizza in pala, and pizza in teglia. W300 strength with balanced P/L ratio provides excellent elasticity and extensibility. Enriched with wheat germ and bran for authentic flavor. The gluten quantity and quality make it perfect for medium-long fermentations.
The catalog window for Molini Ambrosio Regina is 8–16 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
pizza, neapolitan, pizza-in-pala, pizza-in-teglia, type-0, versatile, medium-fermentation
Absorption | 63% |
Ash Content | 0.6% |
Mix Time | 10-15 min |
Regina | ||
|---|---|---|
Strength | Strong · W 300 | Strong · W 300 |
P/L | 0.65 | 0.65 |
Protein | 13% | 13% |
Hydration | — | — |
Maturation | 8-16h 22°C | 4.6-14.9h 22°C-2h |
