Romana
Molino Grassi
Specialty blend for authentic Roman-style pizza and pinsa. Contains wheat flour, wheat germ, and rice flour for characteristic crispiness and lightness. The rice flour creates the signature airy, crunchy texture of traditional pinsa romana.
Optimal hydration: 70% – 80%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 20-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Technical Specifications
Absorption | 57% |
Molino Grassi Romana is W320 strength, 12.5% protein, a P/L ratio of 0.50, a recommended hydration range of 70–80%, and 57% absorption. Specialty blend for authentic Roman-style pizza and pinsa. Contains wheat flour, wheat germ, and rice flour for characteristic crispiness and lightness. The rice flour creates the signature airy, crunchy texture of traditional pinsa romana. It ferments best over 24–72 hours at fridge (4°C). High-hydration blend for pinsa - always use cold fermentation. Traditional pinsa requires 48-72h at 4°C for proper texture development.
blend, professional-grade, roman-style, pinsa, rice-flour, italian, long-fermentation, cold-ferment, high-hydration, crispy