Published spec: type 0, protein 12.5%, ash 0.75%. The short-ferment Tipo 0 of the Pizzeria line. Spec-block warning: the mill prints an identical analysis block across several SKUs, so treat this row's numbers as printed values pending the mill's catalog PDF, which is email-gated. The mill publishes no W, P/L or absorption figures anywhere in its current catalog, and its strength widget is a qualitative graphic, not a measured W. Protein and ash are printed on dry solids.
Published spec: type 0, protein 12.5%, ash 0.75%. The short-ferment Tipo 0 of the Pizzeria line. Spec-block warning: the mill prints an identical analysis block across several SKUs, so treat this row's numbers as printed values pending the mill's catalog PDF, which is email-gated. The mill publishes no W, P/L or absorption figures anywhere in its current catalog, and its strength widget is a qualitative graphic, not a measured W. Protein and ash are printed on dry solids.
The catalog window for Martimucci Tipo 0 Corta Lievitazione is 0–42 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.
Ash Content | 0.75% |
Tipo 0 Corta Lievitazione | ||
|---|---|---|
Strength | Strong | Medium · W 180 |
P/L | — | 0.50 |
Protein | 12.5% | 11%-1.5% |
Hydration | — | — |
Maturation | 4.1-13.2h 22°C | 2.4-7.8h 22°C-4h |
