Molini AmbrosioRegina
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.
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Technical Specifications
Absorption | 63% |
Ash Content | 0.6% |
Mix Time | 10-15 min |
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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