il Molino Chiavazza Farina 00 Uso Professionale
Soft wheat type 00 flour in a professional 5 kg bag, used for pizza and focaccia. Protein: 9%.
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Soft wheat type 00 flour in a professional 5 kg bag, used for pizza and focaccia. Protein: 9%.
Bakes with this flour
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Farina 00 Uso Professionale vs "00" Extra Fine
Strength
—StrongP/L
—0.55Protein
9%12.5%+3.5%Hydration
——Maturation
—3.8-11.8h 22°CFarina 00 Uso Professionale vs "00" Extra Fine
Farina 00 Uso Professionale | ||
|---|---|---|
Strength | — | Strong |
P/L | — | 0.55 |
Protein | 9% | 12.5%+3.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |