All-Purpose 00
Molino Grassi
Family-owned since 19th century, using 100% Italian wheat from Tuscany and Piedmont. True all-purpose with good pizza results. Never bleached, bromated, or enriched - pure natural flour. Slightly less forgiving than Caputo but excellent value. USDA Organic option available.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 6-24 hoursat 25°C
TestedVersatile Italian flour. Good for pizza, pasta, and general baking. Never bleached or bromated.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Technical Specifications
Absorption | 55% |
Ash Content | 0.55% |
Molino Grassi All-Purpose 00 is a type 00 flour, W250 strength, 12% protein, a P/L ratio of 0.55, a recommended hydration range of 58–65%, and 55% absorption. Family-owned since 19th century, using 100% Italian wheat from Tuscany and Piedmont. True all-purpose with good pizza results. Never bleached, bromated, or enriched - pure natural flour. Slightly less forgiving than Caputo but excellent value. USDA Organic option available. It ferments best over 6–24 hours at room temp (25°C). Versatile Italian flour. Good for pizza, pasta, and general baking. Never bleached or bromated.
pizza, pasta, all-purpose, type-00, organic-available, italian-wheat