La Moderata 12h
Molino Candelori
Medium-fermentation tipo 00 from Abruzzo's Molino Candelori. The middle ground of their music-themed pizza line, La Moderata targets 12-hour fermentation with W 250-270. Balanced protein (12.2%) and good absorption (56%) deliver intense flavor and elevated elasticity. A versatile professional flour suited to both classic round pizza and pizza al taglio.
Optimal hydration: 60% – 64%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 4-12 hoursat 22°C
OfficialThe Goldilocks of the Candelori pizza line. 12h warm fermentation gives excellent flavor development. W 250-270 provides good structure without being demanding. Use 0.2-0.3% fresh yeast. 60-64% hydration for best results. Works for both Neapolitan-style and teglia.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 56% |
Ash Content | 0.5% |
Falling Number | 250ms |
Molino Candelori La Moderata 12h is a type 00 flour, W260 strength, 12.2% protein, a P/L ratio of 0.63, a recommended hydration range of 60–64%, and 56% absorption. Medium-fermentation tipo 00 from Abruzzo's Molino Candelori. The middle ground of their music-themed pizza line, La Moderata targets 12-hour fermentation with W 250-270. Balanced protein (12.2%) and good absorption (56%) deliver intense flavor and elevated elasticity. A versatile professional flour suited to both classic round pizza and pizza al taglio. It ferments best over 3.8–11.8 hours at room temp (22°C). The Goldilocks of the Candelori pizza line. 12h warm fermentation gives excellent flavor development. W 250-270 provides good structure without being demanding. Use 0.2-0.3% fresh yeast. 60-64% hydration for best results. Works for both Neapolitan-style and teglia.
pizza, type-00, medium-fermentation, neapolitan, professional, italian, versatile