Molino Denti Anima di Grano Slow Tipo 0 4

Very StrongItaly

Published spec: type 0, protein 13%, W 370 to 380, P/L 0.6 to 0.7, Chopin absorption 57.5%. The Slow line is built for 18 to 24 hour maturations; this Tipo 0 sits at the same strength as the top Midi but as a Tipo 0 cut. 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.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With W 375 and 13% protein, the dough peaks after about 15 h at 22°C, inside a 7.5–25 h window. In the fridge at 4°C, it holds 14–97 h.
Hydration range. From its specs, Pandough estimates 57–78% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Molino Denti Anima di Grano Slow Tipo 0 4 fermentation range

The catalog window for Molino Denti Anima di Grano Slow Tipo 0 4 is 14–97 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.