Molino CasilloLa 8 Plus (Speciali con Germe)
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.
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Technical Specifications
Absorption | 60% |
Falling Number | 300s |
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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