Pandough
Tipo 0M

Molino Candelori Tipo 0M

Very StrongFlag of ITItaly

Strong Tipo 0 from Molino Candelori. Mill publishes W 360-390, 13.5% protein min, P/L 0.50-0.70, ash max 0.65, and 58% min absorption. Bread flour first, also used neat or blended for very long pizza ferments.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 13 h at 22°C, inside a 6.5–21 h window. In the fridge at 4°C, it holds 48–72 h.
  • Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Strong Tipo 0 from Molino Candelori. Mill publishes W 360-390, 13.5% protein min, P/L 0.50-0.70, ash max 0.65, and 58% min absorption. Bread flour first, also used neat or blended for very long pizza ferments.

Molino Candelori Tipo 0M fermentation range

The catalog window for Molino Candelori Tipo 0M is 48–72 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.

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

Bakes with this flour

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Technical Specifications

Absorption
58%
Ash Content
0.65%

Tipo 0M vs Anima di Grano Slow Tipo 0 4

Anima di Grano Slow Tipo 0 4
Anima di Grano Slow Tipo 0 4
Strength
Very Strong · W 375Very Strong · W 375
P/L
0.600.65+0.05
Protein
13.5%13%-0.5%
Hydration
——
Maturation
6.5-21h 22°C—