La 8 Plus (Speciali con Germe)
Molino Casillo
Casillo's flagship contemporary pizza flour with wheat germ, designed for the iconic pronounced crust that defines modern pizzaiolo artistry. The W350 strength combined with 14.5% protein delivers exceptional structure for high-hydration doughs, while the wheat germ adds intense aroma and nutritional value. Perfect for both direct and indirect methods.
Optimal hydration: 65% – 72%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 8-18 hoursat 22°C
TestedHigh-strength flour with wheat germ for complex flavor development. The W350 strength handles extended warm fermentation beautifully.
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Best For
Pizza Classica
Technical Specifications
Absorption | 60% |
Falling Number | 300ms |
Molino Casillo La 8 Plus (Speciali con Germe) is a type 0 flour, W350 strength, 14.5% protein, a P/L ratio of 0.60, a recommended hydration range of 65–72%, and 60% absorption. Casillo's flagship contemporary pizza flour with wheat germ, designed for the iconic pronounced crust that defines modern pizzaiolo artistry. The W350 strength combined with 14.5% protein delivers exceptional structure for high-hydration doughs, while the wheat germ adds intense aroma and nutritional value. Perfect for both direct and indirect methods. It ferments best over 8–18 hours at room temp (22°C). High-strength flour with wheat germ for complex flavor development. The W350 strength handles extended warm fermentation beautifully.
pizza, professional, type-0, wheat-germ, high-hydration, long-rise, contemporary