Romana Rustica
Molino Grassi
High-fiber version of the Romana blend for more rustic flavor profiles. Extra fiber content adds whole grain character while maintaining the light, crispy texture expected of pinsa and Roman-style pizza. Delivers nostalgic 'old-world' flavor.
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 Rustica is W320 strength, 12.5% protein, a P/L ratio of 0.50, a recommended hydration range of 70–80%, and 57% absorption. High-fiber version of the Romana blend for more rustic flavor profiles. Extra fiber content adds whole grain character while maintaining the light, crispy texture expected of pinsa and Roman-style pizza. Delivers nostalgic 'old-world' flavor. It ferments best over 24–72 hours at fridge (4°C). Same fermentation profile as Romana but with more rustic flavor. The extra fiber may require slightly higher hydration.
blend, professional-grade, roman-style, pinsa, high-fiber, rustic, italian, long-fermentation, cold-ferment, high-hydration