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.
Optimal hydration: 60% – 66%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 16-36 hoursat 22°C
OfficialManitoba-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 16–36 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