Published spec: type 00, protein 11.2%, W 250 to 260, P/L 0.6 to 0.7, Chopin absorption 56%. The strongest Fast flour at W 250 to 260, the top of the short-ferment ladder before the Midi line takes over. 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 11.2%, W 250 to 260, P/L 0.6 to 0.7, Chopin absorption 56%. The strongest Fast flour at W 250 to 260, the top of the short-ferment ladder before the Midi line takes over. 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 Avana is 0–28 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 Avana | ||
|---|---|---|
Strength | Strong · W 255 | Strong · W 250 |
P/L | 0.65 | 0.55-0.10 |
Protein | 11.2% | 12%+0.8% |
Hydration | — | — |
Maturation | 3.7-11.4h 22°C | 3.6-11.1h 22°C0h |
