Molino Casillo Aroma
StrongItaly
Molino Casillo Aroma: professional Tipo 1 soft wheat flour with wheat germ in a 12.5 kg sack. The mill lists W 280, P/L 0.6, 60% absorption and 13 g protein per 100 g, for crisp Roman pizza alla pala and thin round pizza.
Contains: wheat 1, wheat germ
How the calculator uses this flour
- Fermentation window. With W 280 and 13% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 41 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%.
Molino Casillo Aroma: professional Tipo 1 soft wheat flour with wheat germ in a 12.5 kg sack. The mill lists W 280, P/L 0.6, 60% absorption and 13 g protein per 100 g, for crisp Roman pizza alla pala and thin round pizza.
pizza, roman-style, type-1, wheat-germ, crispy, aromatic, traditional
Bakes with this flour
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Technical Specifications
Absorption | 60% |
Falling Number | 325s |
Mix Time | 10-15 min |
Aroma vs Professional Pizza & Pane Type 1
Strength
Strong · W 280Strong · W 280P/L
0.600.60Protein
13%12%-1.0%Hydration
——Maturation
—6-12h 22°CAroma vs Professional Pizza & Pane Type 1
Aroma | ||
|---|---|---|
Strength | Strong · W 280 | Strong · W 280 |
P/L | 0.60 | 0.60 |
Protein | 13% | 12%-1.0% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |