Pandough
Anima Verace
VERACE PIZZA NAPOLETANA • APPROVED • VERACE PIZZA NAPOLETANA • APPROVED •
AVPN

Molino Denti Anima Verace

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Molino Denti Anima Verace, tipo 00 pizza flour. Mill publishes W 300-310 for 10-18h doughs with good stability and absorption; aimed at tray pizza and pizza by the meter as well as Neapolitan-style work. Bags in 1 / 12.5 / 25 kg.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 14 h at 22°C, inside a 10–18 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 61–70% 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 Verace, tipo 00 pizza flour. Mill publishes W 300-310 for 10-18h doughs with good stability and absorption; aimed at tray pizza and pizza by the meter as well as Neapolitan-style work. Bags in 1 / 12.5 / 25 kg.

Molino Denti Anima Verace fermentation range

The catalog window for Molino Denti Anima Verace is 24–48 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.

Pandough users most often plan about 46.5 hours for this flour in Traditional Napoletana, based on 3 bakes.

pizza, neapolitan, type-00, avpn-approved, professional

Bakes with this flour

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Anima Verace vs Mimosa 00

Mimosa 00
Mimosa 00
Strength
Strong · W 305Strong · W 305
P/L
—0.52
Protein
12%12.5%+0.5%
Hydration
——
Maturation
10-18h 22°C8-12h 22°C-4h