Molino Grassi 00 Parma
Strong
Wheat flour of Italian type 00 for firm bread doughs.
How the calculator uses this flour
- Fermentation window. With 11.9% protein, the dough peaks after about 7.5 h at 22°C, inside a 3.5–12 h window. In the fridge at 4°C, it holds up to 35 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Wheat flour of Italian type 00 for firm bread doughs.
Bakes with this flour
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00 Parma vs "00" Extra Fine
Strength
StrongStrongP/L
0.650.55-0.10Protein
11.9%12.5%+0.6%Hydration
——Maturation
—3.8-11.8h 22°C00 Parma vs "00" Extra Fine
00 Parma | ||
|---|---|---|
Strength | Strong | Strong |
P/L | 0.65 | 0.55-0.10 |
Protein | 11.9% | 12.5%+0.6% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |