Published spec: type 00, protein at least 11%, ash 0.55%. The plain Alta Farina Tipo 00 for common bread work and biga refreshes, protein minimum 11 percent and ash at or below 0.55 percent. No W is published for the Alta Farina line. Sold vacuum-packed in 10 kg and 20 kg, and in 25 kg paper sacks. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
Published spec: type 00, protein at least 11%, ash 0.55%. The plain Alta Farina Tipo 00 for common bread work and biga refreshes, protein minimum 11 percent and ash at or below 0.55 percent. No W is published for the Alta Farina line. Sold vacuum-packed in 10 kg and 20 kg, and in 25 kg paper sacks. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
The catalog window for Molini Loizzo Tipo 00 is 0–11 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 | 0.55% |
Tipo 00 | ||
|---|---|---|
Strength | Medium | Strong |
P/L | — | 0.55 |
Protein | 11% | 12.5%+1.5% |
Hydration | — | — |
Maturation | 2.9-9.2h 22°C | 4.1-13.2h 22°C+3h |
