Organic Type 00 Reinforced
Central Milling
High-protein American 00 flour (W340-360) from Hard Red Spring Wheat. Very forgiving - solved problems for bakers who were over-fermenting or tearing dough. Mix with Normal for ideal balance. Popular among serious home pizzaiolos seeking American alternatives to Italian imports. Organic certified.
Optimal hydration: 62% – 72%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 20-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Best For
Pizza Classica
Technical Specifications
Absorption | 60% |
Ash Content | 0.6% |
Central Milling Organic Type 00 Reinforced is a type 00 flour, W350 strength, 13.8% protein, a P/L ratio of 0.55, a recommended hydration range of 62–72%, and 60% absorption. High-protein American 00 flour (W340-360) from Hard Red Spring Wheat. Very forgiving - solved problems for bakers who were over-fermenting or tearing dough. Mix with Normal for ideal balance. Popular among serious home pizzaiolos seeking American alternatives to Italian imports. Organic certified. It ferments best over 48–120 hours at fridge (4°C). Community: 48-120h cold for this reinforced 00.
pizza, type-00, organic, very-strong, long-fermentation, professional, unicorn-flour