L'Allegro 6h
Molino Candelori
Short-fermentation tipo 00 from Abruzzo-based Molino Candelori. Part of their music-themed pizza line, L'Allegro is designed for 6-hour same-day pizza production. W 200-220 with 55% absorption makes it easy to handle and forgiving for beginners. Recommended for traditional pizza, pizza al taglio, and teglia. Milled from national and European soft wheat.
Optimal hydration: 58% – 62%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-8 hoursat 22°C
OfficialDesigned for short fermentation. 6h at room temperature is the sweet spot. Low W (200-220) means easy handling and quick relaxation. Good for same-day pizza, pizza al taglio, and teglia. Use 0.3-0.5% fresh yeast. 58-62% hydration works well.
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Technical Specifications
Absorption | 55% |
Ash Content | 0.5% |
Falling Number | 250ms |
Molino Candelori L'Allegro 6h is a type 00 flour, W210 strength, 11.5% protein, a P/L ratio of 0.58, a recommended hydration range of 58–62%, and 55% absorption. Short-fermentation tipo 00 from Abruzzo-based Molino Candelori. Part of their music-themed pizza line, L'Allegro is designed for 6-hour same-day pizza production. W 200-220 with 55% absorption makes it easy to handle and forgiving for beginners. Recommended for traditional pizza, pizza al taglio, and teglia. Milled from national and European soft wheat. It ferments best over 4–8 hours at room temp (22°C). Designed for short fermentation. 6h at room temperature is the sweet spot. Low W (200-220) means easy handling and quick relaxation. Good for same-day pizza, pizza al taglio, and teglia. Use 0.3-0.5% fresh yeast. 58-62% hydration works well.
pizza, type-00, short-fermentation, same-day, beginner-friendly, italian, pizza-al-taglio, teglia