Molino Grassi Pasta Fresca
StrongItaly
Molino Grassi tipo 00 for fresh pasta. W250 min, P/L about 1.0, absorption 54%. Natural yellow color that holds for days without greying. High P/L means less extensibility if pressed into pizza duty.
How the calculator uses this flour
- Fermentation window. With W 250 and 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 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%.
Molino Grassi tipo 00 for fresh pasta. W250 min, P/L about 1.0, absorption 54%. Natural yellow color that holds for days without greying. High P/L means less extensibility if pressed into pizza duty.
Bakes with this flour
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Technical Specifications
Absorption | 54% |
Ash Content | 0.55% |
Falling Number | 290s |