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.
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Best For
Pizza Classica
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