Zero M
Molino Casillo
Type 0 soft wheat flour appreciated by true pizza makers for its moderate-strength dough characteristics. W290 with balanced tenacity and extensibility makes it ideal for pizza and focaccia with medium leavening times. Careful grain selection ensures consistent quality and predictable fermentation behavior.
Optimal hydration: 55% – 62%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-12 hoursat 22°C
OfficialDirect leavening at room temperature (20-25°C)
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Technical Specifications
Absorption | 57% |
Ash Content | 0.6% |
Mix Time | 10-15 min |
Molino Casillo Zero M is a type 0 flour, W290 strength, 13% protein, a P/L ratio of 0.60, a recommended hydration range of 55–62%, and 57% absorption. Type 0 soft wheat flour appreciated by true pizza makers for its moderate-strength dough characteristics. W290 with balanced tenacity and extensibility makes it ideal for pizza and focaccia with medium leavening times. Careful grain selection ensures consistent quality and predictable fermentation behavior. It ferments best over 8–12 hours at room temp (22°C). Direct leavening at room temperature (20-25°C)
pizza, focaccia, type-0, medium-fermentation, professional, balanced