Pandough
All-Purpose 00

Molino Grassi All-Purpose 00

StrongFlag of ITItaly

Italian tipo 00 all-purpose from Molino Grassi. W250. Unbleached soft wheat for general baking and everyday pizza; not a dedicated long-fermentation pizza flour.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, 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 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.

Italian tipo 00 all-purpose from Molino Grassi. W250. Unbleached soft wheat for general baking and everyday pizza; not a dedicated long-fermentation pizza flour.

Molino Grassi All-Purpose 00 fermentation range

The catalog window for Molino Grassi All-Purpose 00 is 3.6–11.1 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, pasta, all-purpose, type-00, organic-available, italian-wheat

Bakes with this flour

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Technical Specifications

Absorption
55%
Ash Content
0.55%

All-Purpose 00 vs Carlotta

Carlotta
Carlotta
Strength
Strong · W 250Strong · W 250
P/L
0.550.55
Protein
12%12%
Hydration
——
Maturation
3.6-11.1h 22°C—