Molino GrassiNapoletana Extra
Stronger version of the Napoletana blend with wheat germ, designed for indirect dough methods like poolish or biga. W 320 handles longer fermentation while the wheat germ contributes enhanced flavor and nutrition. Excellent for contemporary Neapolitan styles.
Comments
1solid flour. nothing spectacular but gets the job done for neapolitan at home. price is right too
Technical Specifications
Absorption | 57% |
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Molino Grassi Napoletana Extra is a type 0 flour, W320 strength, 12.5% protein, a P/L ratio of 0.50, a recommended hydration range of 60–66%, and 57% absorption. Stronger version of the Napoletana blend with wheat germ, designed for indirect dough methods like poolish or biga. W 320 handles longer fermentation while the wheat germ contributes enhanced flavor and nutrition. Excellent for contemporary Neapolitan styles. It ferments best over 4.8–15.5 hours at room temp (22°C). Designed for indirect doughs - use with biga or poolish for best results. Wheat germ adds nutrition and a toasty flavor note.
professional-grade, neapolitan, wheat-germ, enriched, italian, long-fermentation, biga, poolish