Pandough
Tipo 0M
Type 0Very StrongFlag of ITItaly

Tipo 0M

Molino Candelori

Manitoba-strength tipo 0 from Molino Candelori in Abruzzo. W 360-390 and 13.5% protein make it one of the strongest flours in their lineup. Primarily a bread flour, but widely used by pizzaioli as a blending agent to boost weaker flours or standalone for very long fermentation (24h+). Balanced blend of national and Northern European soft wheat delivers notable strength and elasticity.

W Strength
375W
Very Strong
P/L Ratio
0.60
Protein
13.5%
Hydration
60-66%
Optimal hydration

60% – 66%

45%65%85%95%
60%Min
66%Max

Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.

7-21 hoursat 22°C

Official
4h24h48h72h
7hMin
21hMax

Manitoba-strength tipo 0 flour. W 360-390 demands long fermentation. Use as a standalone for 24h+ doughs or blend 20-30% with weaker flours to boost structure. 0.1% fresh yeast for warm method. Can handle high hydration (65%+).

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Technical Specifications

Absorption
58%
Ash Content
0.65%
Falling Number
250ms

Molino Candelori Tipo 0M is a type 0 flour, W375 strength, 13.5% protein, a P/L ratio of 0.60, a recommended hydration range of 60–66%, and 58% absorption. Manitoba-strength tipo 0 from Molino Candelori in Abruzzo. W 360-390 and 13.5% protein make it one of the strongest flours in their lineup. Primarily a bread flour, but widely used by pizzaioli as a blending agent to boost weaker flours or standalone for very long fermentation (24h+). Balanced blend of national and Northern European soft wheat delivers notable strength and elasticity. It ferments best over 6.5–21 hours at room temp (22°C). Manitoba-strength tipo 0 flour. W 360-390 demands long fermentation. Use as a standalone for 24h+ doughs or blend 20-30% with weaker flours to boost structure. 0.1% fresh yeast for warm method. Can handle high hydration (65%+).

type-0, manitoba, high-protein, blending-flour, long-fermentation, professional, italian, bread