Granolio Farina Speciale Tipo 00
StrongCroatia
The only major Croatian-milled tipo 00 flour. From Granolio, Croatia's largest flour producer (3 mills, 740 t/day capacity). Moderate protein at 11.8% suits shorter fermentation Neapolitan or Roman style pizza. Widely available in Croatian retail (Konzum, Bazzar).
How the calculator uses this flour
- Fermentation window. With 11.8% 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 33 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
The only major Croatian-milled tipo 00 flour. From Granolio, Croatia's largest flour producer (3 mills, 740 t/day capacity). Moderate protein at 11.8% suits shorter fermentation Neapolitan or Roman style pizza. Widely available in Croatian retail (Konzum, Bazzar).
Bakes with this flour
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Farina Speciale Tipo 00 vs Pšenično brašno tip 00
Strength
StrongStrong · W 290Protein
11.81%12%+0.2%Hydration
——Maturation
——Farina Speciale Tipo 00 vs Pšenično brašno tip 00
Farina Speciale Tipo 00 | ||
|---|---|---|
Strength | Strong | Strong · W 290 |
Protein | 11.81% | 12%+0.2% |
Hydration | — | — |
Maturation | — | — |