Pandough
La Moderata 12h

Molino Candelori La Moderata 12h

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Tipo 00 from Molino Candelori for about 12-hour fermentation. Mill publishes W 250-270, 12.2% protein min, P/L 0.55-0.70, and 56% min absorption. Middle of their pizza line between Allegro and Adagio.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

Tipo 00 from Molino Candelori for about 12-hour fermentation. Mill publishes W 250-270, 12.2% protein min, P/L 0.55-0.70, and 56% min absorption. Middle of their pizza line between Allegro and Adagio.

Molino Candelori La Moderata 12h fermentation range

The catalog window for Molino Candelori La Moderata 12h is 24–48 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.

pizza, type-00, medium-fermentation, neapolitan, professional, italian, versatile

Bakes with this flour

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Technical Specifications

Absorption
56%
Ash Content
0.5%

La Moderata 12h vs Farina W260

Farina W260
Farina W260
Strength
Strong · W 260Strong · W 260
P/L
0.630.70+0.07
Protein
12.2%12%-0.2%
Hydration
——
Maturation
3.8-11.8h 22°C—