Molino Dallagiovanna Universale Tipo 0
StrongItaly
A refined wheat flour for bread and pizza.
How the calculator uses this flour
- Fermentation window. With W 250 and 12.5% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 h.
- Hydration range. From its specs, Pandough estimates 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
A refined wheat flour for bread and pizza.
Bakes with this flour
Loading...
Universale Tipo 0 vs Infibra Zero+ W250
Strength
Strong · W 250Strong · W 250P/L
0.650.60-0.05Protein
12.5%11%-1.5%Hydration
——Maturation
——Universale Tipo 0 vs Infibra Zero+ W250
Universale Tipo 0 | ||
|---|---|---|
Strength | Strong · W 250 | Strong · W 250 |
P/L | 0.65 | 0.60-0.05 |
Protein | 12.5% | 11%-1.5% |
Hydration | — | — |
Maturation | — | — |