Linea Origine Zero L
Molino Casillo
Part of Casillo's innovative super-premium Origine line, this flour preserves all the flavor and aroma of freshly harvested wheat through cutting-edge milling that respects ancient traditions. The perfect balance between tenacity and extensibility delivers extraordinary structure, digestibility, and a distinctive fragrance for medium-long leavening pizzas.
Optimal hydration: 62% – 70%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 6-16 hoursat 22°C
OfficialMedium-long leavening flour. The balanced W340 and P/L 0.6 deliver extraordinary structure with excellent digestibility.
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Best For
Pizza Classica
Technical Specifications
Absorption | 59% |
Falling Number | 325ms |
Molino Casillo Linea Origine Zero L is a type 0 flour, W340 strength, 13.5% protein, a P/L ratio of 0.60, a recommended hydration range of 62–70%, and 59% absorption. Part of Casillo's innovative super-premium Origine line, this flour preserves all the flavor and aroma of freshly harvested wheat through cutting-edge milling that respects ancient traditions. The perfect balance between tenacity and extensibility delivers extraordinary structure, digestibility, and a distinctive fragrance for medium-long leavening pizzas. It ferments best over 6–16 hours at room temp (22°C). Medium-long leavening flour. The balanced W340 and P/L 0.6 deliver extraordinary structure with excellent digestibility.
pizza, professional, type-0, high-hydration, premium, slow-ground, medium-long-rise