Pandough
Organic 00

Molino Grassi Organic 00

MediumFlag of ITItaly

USDA Organic tipo 00 from Molino Grassi. W230. Clean organic soft wheat for bread, pizza, and general baking when certification matters.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 6.5 h at 22°C, inside a 3–10 h window. In the fridge at 4°C, it holds up to 27 h.
  • Hydration range. From its specs, Pandough estimates 54–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.

USDA Organic tipo 00 from Molino Grassi. W230. Clean organic soft wheat for bread, pizza, and general baking when certification matters.

Molino Grassi Organic 00 fermentation range

The catalog window for Molino Grassi Organic 00 is 3.2–10.1 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

organic, type-00, certified, kosher, halal, versatile

Bakes with this flour

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Technical Specifications

Absorption
54%
Ash Content
0.55%

Organic 00 vs Classica (Doppio Zero)

Classica (Doppio Zero)
Classica (Doppio Zero)
Strength
Medium · W 230Medium · W 230
P/L
0.550.55
Protein
11.5%12%+0.5%
Hydration
——
Maturation
3.2-10.1h 22°C3.2-10.1h 22°C