Published spec: type 00, protein 10.5%, W 210 to 240, P/L 0.6 to 0.8, Chopin absorption 56%. The V pizza step of the Fast line, one W band up from the 00 N, still a same-day or short-ferment flour. Sold as 12.5 kg and 25 kg sacks. Molino Denti ships through its own mill shop inside Italy, with no third-party retail or export evidence, so the row is filtered to Italian bakers.
Published spec: type 00, protein 10.5%, W 210 to 240, P/L 0.6 to 0.8, Chopin absorption 56%. The V pizza step of the Fast line, one W band up from the 00 N, still a same-day or short-ferment flour. Sold as 12.5 kg and 25 kg sacks. Molino Denti ships through its own mill shop inside Italy, with no third-party retail or export evidence, so the row is filtered to Italian bakers.
The catalog window for Molino Denti Anima di Grano Fast 00 V Pizza is 0–15 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.
Absorption | 56% |
Anima di Grano Fast 00 V Pizza | ||
|---|---|---|
Strength | Medium · W 225 | Medium · W 220 |
P/L | 0.70 | 0.50-0.20 |
Protein | 10.5% | 11.9%+1.4% |
Hydration | — | — |
Maturation | 3.2-9.8h 22°C | 3.1-9.6h 22°C0h |
