R Verde
Molino Dallagiovanna
Medium-long fermentation pizza flour (R = Regular Verde/Green line). Ideal for processing up to 12 hours of leavening at room temperature or 48 hours in the refrigerator. Perfect for classic round pizza with medium/long leavening. Higher W and P/L for better structure during extended fermentation.
Optimal hydration: 58% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 6-20 hoursat 22°C
TestedRoom temperature: up to 12 hours. Cold ferment: up to 48 hours. Excellent for 48-hour cold fermentation and complex flavor development.
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Technical Specifications
Absorption | 60% |
Molino Dallagiovanna R Verde is a type 00 flour, W340 strength, 13% protein, a P/L ratio of 0.60, a recommended hydration range of 58–68%, and 60% absorption. Medium-long fermentation pizza flour (R = Regular Verde/Green line). Ideal for processing up to 12 hours of leavening at room temperature or 48 hours in the refrigerator. Perfect for classic round pizza with medium/long leavening. Higher W and P/L for better structure during extended fermentation. It ferments best over 6–20 hours at room temp (22°C). Room temperature: up to 12 hours. Cold ferment: up to 48 hours. Excellent for 48-hour cold fermentation and complex flavor development.
medium-long-fermentation, dallagiovanna, tipo-00, verde, r-verde, 48-hour, cold-ferment, stronger