Molino Grassi 00 Panettone
Very Strong
Italian type 00 wheat flour for enriched fermented doughs such as panettone, pandoro and colomba.
How the calculator uses this flour
- Fermentation window. With 13.6% protein, the dough peaks after about 10 h at 22°C, inside a 5–17 h window. In the fridge at 4°C, it holds 4.5–59 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Italian type 00 wheat flour for enriched fermented doughs such as panettone, pandoro and colomba.
Bakes with this flour
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00 Panettone vs "00" Extra Fine
Strength
Very StrongStrongP/L
0.550.55Protein
13.6%12.5%-1.1%Hydration
——Maturation
—3.8-11.8h 22°C00 Panettone vs "00" Extra Fine
00 Panettone | ||
|---|---|---|
Strength | Very Strong | Strong |
P/L | 0.55 | 0.55 |
Protein | 13.6% | 12.5%-1.1% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |