Molino Casillo La 8 Plus (Speciali con Germe)
Very StrongItaly
Molino Casillo La 8 Plus: professional Tipo 0 soft wheat flour with wheat germ in a 12.5 kg sack. The mill lists W 350, P/L 0.6, 60% absorption and 14.1 g protein per 100 g, for contemporary pizza with a tall cornicione, very high hydration and very long direct or indirect doughs such as biga and poolish.
Contains: wheat 0, wheat germ
How the calculator uses this flour
- Fermentation window. With W 350 and 14.1% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 7–67 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 La 8 Plus: professional Tipo 0 soft wheat flour with wheat germ in a 12.5 kg sack. The mill lists W 350, P/L 0.6, 60% absorption and 14.1 g protein per 100 g, for contemporary pizza with a tall cornicione, very high hydration and very long direct or indirect doughs such as biga and poolish.
pizza, professional, type-0, wheat-germ, high-hydration, long-rise, contemporary
Bakes with this flour
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Technical Specifications
Absorption | 60% |
Falling Number | 300s |
La 8 Plus (Speciali con Germe) vs Manitoba Tipo 0
Strength
Very Strong · W 350Very Strong · W 350P/L
0.600.60Protein
14.1%13%-1.1%Hydration
——Maturation
—5.7-18.5h 22°CLa 8 Plus (Speciali con Germe) vs Manitoba Tipo 0
La 8 Plus (Speciali con Germe) | ||
|---|---|---|
Strength | Very Strong · W 350 | Very Strong · W 350 |
P/L | 0.60 | 0.60 |
Protein | 14.1% | 13%-1.1% |
Hydration | — | — |
Maturation | — | 5.7-18.5h 22°C |