Molino Grassi Tipo Uno Debole
Strong
Italian type 1 wheat flour for bread, pizza and focaccia.
Contains: wheat 1
How the calculator uses this flour
- Fermentation window. With W 280 and 13.5% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 41 h.
- Hydration range. From its specs, Pandough estimates 58–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Italian type 1 wheat flour for bread, pizza and focaccia.
Bakes with this flour
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Tipo Uno Debole vs Farinha de Trigo Tipo 65 Saloia
Strength
Strong · W 280Strong · W 275P/L
0.60—Protein
13.5%11.4%-2.1%Hydration
——Maturation
——Tipo Uno Debole vs Farinha de Trigo Tipo 65 Saloia
Tipo Uno Debole | ||
|---|---|---|
Strength | Strong · W 280 | Strong · W 275 |
P/L | 0.60 | — |
Protein | 13.5% | 11.4%-2.1% |
Hydration | — | — |
Maturation | — | — |