Molino Grassi 0 Mediterraneo
Medium
Wheat flour of Italian type 0 for firm bread doughs.
How the calculator uses this flour
- Fermentation window. With W 220 and 12.1% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 25 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Wheat flour of Italian type 0 for firm bread doughs.
Bakes with this flour
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0 Mediterraneo vs Farina 0 - Linea Panificazione
Strength
Medium · W 220Medium · W 220P/L
0.500.60+0.10Protein
12.1%10%-2.1%Hydration
——Maturation
——0 Mediterraneo vs Farina 0 - Linea Panificazione
0 Mediterraneo | ||
|---|---|---|
Strength | Medium · W 220 | Medium · W 220 |
P/L | 0.50 | 0.60+0.10 |
Protein | 12.1% | 10%-2.1% |
Hydration | — | — |
Maturation | — | — |