Published spec: type 00, protein 12%, W 320 to 330, P/L 0.6 to 0.7, Chopin absorption 56.5%. First rung of the Midi ladder for 10 to 18 hour ferments. 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 12%, W 320 to 330, P/L 0.6 to 0.7, Chopin absorption 56.5%. First rung of the Midi ladder for 10 to 18 hour ferments. 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 Midi 00 1 is 3–56 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 | 56.5% |
Anima di Grano Midi 00 1 | ||
|---|---|---|
Strength | Very Strong · W 325 | Strong · W 320 |
P/L | 0.65 | 0.55-0.10 |
Protein | 12% | 13.5%+1.5% |
Hydration | — | — |
Maturation | 5-16.4h 22°C | 4.8-15.5h 22°C-1h |
