Molino Dallagiovanna Nobilgrano N Blu Tipo 0
StrongItaly
Type 0 wheat flour with added wheat germ for pizza and focaccia.
Contains: wheat 0, wheat germ
How the calculator uses this flour
- Fermentation window. With W 290 and 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 44 h.
- Hydration range. From its specs, Pandough estimates 59–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Type 0 wheat flour with added wheat germ for pizza and focaccia.
Bakes with this flour
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Nobilgrano N Blu Tipo 0 vs Oro di Napoli Tipo 0
Strength
Strong · W 290Strong · W 290P/L
0.550.55Protein
13%13%Hydration
——Maturation
—4.3-13.6h 22°CNobilgrano N Blu Tipo 0 vs Oro di Napoli Tipo 0
Nobilgrano N Blu Tipo 0 | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 290 |
P/L | 0.55 | 0.55 |
Protein | 13% | 13% |
Hydration | — | — |
Maturation | — | 4.3-13.6h 22°C |