Molino Grassi Romana
StrongItaly
Molino Grassi Romana blend for pinsa, pizza alla pala, and pan styles. Wheat flour with wheat germ and rice flour for a lighter, crispier bite. W320, P/L 0.50.
Contains: wheat 00, rice, wheat germ, dried sourdough
How the calculator uses this flour
- Fermentation window. With W 320 and 13% protein, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 2.5–53 h.
- Hydration range. From its specs, Pandough estimates 57–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Molino Grassi Romana blend for pinsa, pizza alla pala, and pan styles. Wheat flour with wheat germ and rice flour for a lighter, crispier bite. W320, P/L 0.50.
blend, professional-grade, roman-style, pinsa, rice-flour, italian, long-fermentation, cold-ferment, high-hydration, crispy
Bakes with this flour
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Technical Specifications
Absorption | 57% |
Romana vs 00 ORO di Napoli
Strength
Strong · W 320Strong · W 320P/L
0.500.55+0.05Protein
13%13.5%+0.5%Hydration
——Maturation
—4.8-15.5h 22°CRomana vs 00 ORO di Napoli
Romana | ||
|---|---|---|
Strength | Strong · W 320 | Strong · W 320 |
P/L | 0.50 | 0.55+0.05 |
Protein | 13% | 13.5%+0.5% |
Hydration | — | — |
Maturation | — | 4.8-15.5h 22°C |