Regina
Molini Ambrosio
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.
Optimal hydration: 57% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-16 hoursat 22°C
OfficialDirect leavening for all pizza styles
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 63% |
Ash Content | 0.6% |
Mix Time | 10-15 min |
Molini Ambrosio Regina is a type 0 flour, W300 strength, 13% protein, a P/L ratio of 0.65, a recommended hydration range of 57–68%, and 63% absorption. 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. It ferments best over 8–16 hours at room temp (22°C). Direct leavening for all pizza styles
pizza, neapolitan, pizza-in-pala, pizza-in-teglia, type-0, versatile, medium-fermentation