Napoletana Midi
Molino Grassi
Specialty blend combining tipo 0 wheat flour with wheat germ for enhanced nutrition and flavor. The wheat germ adds natural vitamin E and gives a slightly nuttier taste profile. Designed for Neapolitan-style direct doughs with medium fermentation.
Optimal hydration: 58% – 64%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-12 hoursat 22°C
OfficialNapoletana midi: 8-12h warm fermentation.
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Pizza Napoletana
Technical Specifications
Absorption | 56% |
Molino Grassi Napoletana Midi is a type 0 flour, W270 strength, 11.5% protein, a P/L ratio of 0.50, a recommended hydration range of 58–64%, and 56% absorption. Specialty blend combining tipo 0 wheat flour with wheat germ for enhanced nutrition and flavor. The wheat germ adds natural vitamin E and gives a slightly nuttier taste profile. Designed for Neapolitan-style direct doughs with medium fermentation. It ferments best over 8–12 hours at room temp (22°C). Napoletana midi: 8-12h warm fermentation.
0, professional-grade, neapolitan, wheat-germ, enriched, italian, medium-fermentation