L'Adagio 24h
Molino Candelori
Long-fermentation powerhouse from Abruzzo's Molino Candelori. The strongest flour in their music-themed pizza line, L'Adagio is designed for 24h+ fermentation with W 330-360 and 13% protein. High elasticity strength and 58% absorption produce intensely flavorful doughs. Suited for Neapolitan-style pizza with long cold retard, or any application demanding extended fermentation and strong gluten development.
Optimal hydration: 62% – 66%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 16-30 hoursat 22°C
OfficialBuilt for long fermentation. 24h warm fermentation produces deep, complex flavors. High W (330-360) and 13% protein give strong gluten network. Use 0.1-0.2% fresh yeast. Can handle 62-66% hydration. The long rise develops aromatic compounds that shorter ferments can't match.
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Technical Specifications
Absorption | 58% |
Ash Content | 0.5% |
Falling Number | 250ms |
Molino Candelori L'Adagio 24h is a type 00 flour, W345 strength, 13% protein, a P/L ratio of 0.65, a recommended hydration range of 62–66%, and 58% absorption. Long-fermentation powerhouse from Abruzzo's Molino Candelori. The strongest flour in their music-themed pizza line, L'Adagio is designed for 24h+ fermentation with W 330-360 and 13% protein. High elasticity strength and 58% absorption produce intensely flavorful doughs. Suited for Neapolitan-style pizza with long cold retard, or any application demanding extended fermentation and strong gluten development. It ferments best over 16–30 hours at room temp (22°C). Built for long fermentation. 24h warm fermentation produces deep, complex flavors. High W (330-360) and 13% protein give strong gluten network. Use 0.1-0.2% fresh yeast. Can handle 62-66% hydration. The long rise develops aromatic compounds that shorter ferments can't match.
pizza, type-00, long-fermentation, neapolitan, professional, high-protein, italian, cold-retard