Molino Grassi Bio 0 Multiuso
Medium
Organic Italian type 0 wheat flour for bread, pizza and crackers.
How the calculator uses this flour
- Fermentation window. With W 240 and 11% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 29 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%.
Organic Italian type 0 wheat flour for bread, pizza and crackers.
Bakes with this flour
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Bio 0 Multiuso vs Pizza Tipo 0
Strength
Medium · W 240Medium · W 240P/L
0.550.55Protein
11%11.5%+0.5%Hydration
——Maturation
—6-12h 22°CBio 0 Multiuso vs Pizza Tipo 0
Bio 0 Multiuso | ||
|---|---|---|
Strength | Medium · W 240 | Medium · W 240 |
P/L | 0.55 | 0.55 |
Protein | 11% | 11.5%+0.5% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |