Malma Maspex Farina Tipo 0 con Germe di Grano

StrongItaly

Malma Farina Tipo 0 is the catering pizza bag of Maspex Professional, milled in Italy and sold as a 25 kg sack under the Malma brand. The pack is Tipo 0 with wheat germ (con germe di grano), aimed at pizza, focaccia, calzone and Italian breads. Wheat germ brings extra enzymes and Maillard precursors, so the crust browns more readily than a straight refined 0 and the dough runs a little more active. A professional germ-enriched bag, not a clean-label Italian 00 stand-in.

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 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
Hydration range. From its specs, Pandough estimates 60–74% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Malma Maspex Farina Tipo 0 con Germe di Grano fermentation range

The catalog window for Malma Maspex Farina Tipo 0 con Germe di Grano is 0–47 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.