Molino Grassi 0 Rinforzato
Strong
Wheat flour of Italian type 0 for bread doughs and bakery production.
How the calculator uses this flour
- Fermentation window. With W 290 and 12% 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%.
Wheat flour of Italian type 0 for bread doughs and bakery production.
Bakes with this flour
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0 Rinforzato vs Nobilgrano N Blu Tipo 0
Strength
Strong · W 290Strong · W 290P/L
0.500.55+0.05Protein
12%13%+1.0%Hydration
——Maturation
——0 Rinforzato vs Nobilgrano N Blu Tipo 0
0 Rinforzato | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 290 |
P/L | 0.50 | 0.55+0.05 |
Protein | 12% | 13%+1.0% |
Hydration | — | — |
Maturation | — | — |