Molino Grassi Napoletana Midi
StrongItaly
Molino Grassi Napoletana Midi: tipo 0 with wheat germ. W270, P/L 0.50. Direct Neapolitan doughs at medium fermentation; germ adds a slightly nuttier crumb.
Contains: wheat 0, wheat germ
How the calculator uses this flour
- Fermentation window. With W 270 and 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 38 h.
- Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Molino Grassi Napoletana Midi: tipo 0 with wheat germ. W270, P/L 0.50. Direct Neapolitan doughs at medium fermentation; germ adds a slightly nuttier crumb.
professional-grade, neapolitan, wheat-germ, enriched, italian, medium-fermentation
Bakes with this flour
Loading...
Technical Specifications
Absorption | 56% |
Napoletana Midi vs Farina Tipo 0 Food Service
Strength
Strong · W 270Strong · W 270P/L
0.50—Protein
12%11%-1.0%Hydration
——Maturation
——Napoletana Midi vs Farina Tipo 0 Food Service
Napoletana Midi | ||
|---|---|---|
Strength | Strong · W 270 | Strong · W 270 |
P/L | 0.50 | — |
Protein | 12% | 11%-1.0% |
Hydration | — | — |
Maturation | — | — |