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Organic Type 00 Reinforced

Central Milling Organic Type 00 Reinforced

Very StrongFlag of USUnited States

Central Milling Organic Type 00 Reinforced from hard red spring wheat. Mill publishes W 340-360, about 13.8% protein, ash about 0.60%. Stronger American 00 for longer ferments and chewier crusts; often blended with Normal. Organic.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 15 h at 22°C, inside a 10–26 h window. In the fridge at 4°C, it holds 48–120 h.
  • Hydration range. From its specs, Pandough estimates 60–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Central Milling Organic Type 00 Reinforced from hard red spring wheat. Mill publishes W 340-360, about 13.8% protein, ash about 0.60%. Stronger American 00 for longer ferments and chewier crusts; often blended with Normal. Organic.

Central Milling Organic Type 00 Reinforced fermentation range

The catalog window for Central Milling Organic Type 00 Reinforced is 48–120 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, type-00, organic, very-strong, long-fermentation, professional, unicorn-flour

Bakes with this flour

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Technical Specifications

Absorption
60%
Ash Content
0.6%

Organic Type 00 Reinforced vs 00 Brioches

00 Brioches
00 Brioches
Strength
Very Strong · W 350Very Strong · W 350
P/L
—0.55
Protein
13.8%13.1%-0.7%
Hydration
——
Maturation
48-120h 4°C—