Molino Grassi Bio 00 Croissant
Very Strong
Organic Italian type 00 wheat flour for brioche and croissant doughs.
How the calculator uses this flour
- Fermentation window. With W 360 and 14% protein, the dough peaks after about 12 h at 22°C, inside a 6–20 h window. In the fridge at 4°C, it holds 8–71 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Organic Italian type 00 wheat flour for brioche and croissant doughs.
Bakes with this flour
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Bio 00 Croissant vs 00 VERDE Premium
Strength
Very Strong · W 360Very Strong · W 360P/L
0.600.58-0.02Protein
14%14.5%+0.5%Hydration
——Maturation
—24-96h 4°CBio 00 Croissant vs 00 VERDE Premium
Bio 00 Croissant | ||
|---|---|---|
Strength | Very Strong · W 360 | Very Strong · W 360 |
P/L | 0.60 | 0.58-0.02 |
Protein | 14% | 14.5%+0.5% |
Hydration | — | — |
Maturation | — | 24-96h 4°C |