Molino Denti Infibra Zero+ W250

StrongItaly

Molino Denti Infibra Zero+ W250: the entry flour of the Zero+ line, a Tipo 0 blend with toasted wheat germ for short fermentations of up to 12 hours. The mill lists W 250, P/L of at least 0.60 and 11 g protein per 100 g. Sold as a 12.5 kg sack through the mill's own shop in Italy.

Contains: wheat 0, wheat germ

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 250 and 11% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 25 h.
Hydration range. From its specs, Pandough estimates 57–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Molino Denti Infibra Zero+ W250 fermentation range

The catalog window for Molino Denti Infibra Zero+ W250 is 0–25 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.