Aroma
Molino Casillo
Type 1 soft wheat flour with added wheat germ that stands out for its strong, delightful aroma and exceptional flavor. Specially crafted for authentic Roman-style pizza, delivering a super crispy texture and rich character. Slow-milled to preserve wheat germ goodness, higher fiber content from Type 1 classification adds rustic depth.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-12 hoursat 22°C
OfficialDirect leavening for Roman-style pizza
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Technical Specifications
Absorption | 60% |
Ash Content | 0.8% |
Mix Time | 10-15 min |
Molino Casillo Aroma is a type 1 flour, W280 strength, 12.5% protein, a P/L ratio of 0.65, a recommended hydration range of 58–65%, and 60% absorption. Type 1 soft wheat flour with added wheat germ that stands out for its strong, delightful aroma and exceptional flavor. Specially crafted for authentic Roman-style pizza, delivering a super crispy texture and rich character. Slow-milled to preserve wheat germ goodness, higher fiber content from Type 1 classification adds rustic depth. It ferments best over 6–12 hours at room temp (22°C). Direct leavening for Roman-style pizza
pizza, roman-style, type-1, wheat-germ, crispy, aromatic, traditional