Molini Pizzuti Diamante
Very StrongItaly
Wheat type 00 flour for brioche and other enriched doughs. It contains 13% protein.
How the calculator uses this flour
- Fermentation window. With W 350 and 13% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 7–67 h.
- Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wheat type 00 flour for brioche and other enriched doughs. It contains 13% protein.
Bakes with this flour
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Diamante vs 00 ExtraMidi H16
Strength
Very Strong · W 350Very Strong · W 350P/L
0.600.55-0.05Protein
13%13%Hydration
——Maturation
—12-16h 22°CDiamante vs 00 ExtraMidi H16
Diamante | ||
|---|---|---|
Strength | Very Strong · W 350 | Very Strong · W 350 |
P/L | 0.60 | 0.55-0.05 |
Protein | 13% | 13% |
Hydration | — | — |
Maturation | — | 12-16h 22°C |