Molini Pizzuti Costa d'Amalfi ORO
StrongItaly
Tipo 0 soft wheat flour with 1% wheat germ for pizza doughs made by direct or indirect methods, including preferments.
Contains: wheat 0, wheat germ 1%
How the calculator uses this flour
- Fermentation window. With W 300 and 13.1% 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 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Tipo 0 soft wheat flour with 1% wheat germ for pizza doughs made by direct or indirect methods, including preferments.
premium, biga, preferment, wheat-germ, aromatic, pizza, neapolitan, type-0
Bakes with this flour
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