Molino Grassi Tipo Uno Speciale
Very Strong
Italian type 1 wheat flour for bread, pizza and focaccia.
Contains: wheat 1
How the calculator uses this flour
- Fermentation window. With 14% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 6–63 h.
- Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Italian type 1 wheat flour for bread, pizza and focaccia.
Bakes with this flour
Loading...
Tipo Uno Speciale vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongP/L
0.55—Protein
14%12%-2.0%Hydration
——Maturation
——Tipo Uno Speciale vs 3 Malts & Sunflower Organic Brown Flour (705)
Tipo Uno Speciale | ||
|---|---|---|
Strength | Very Strong | Strong |
P/L | 0.55 | — |
Protein | 14% | 12%-2.0% |
Hydration | — | — |
Maturation | — | — |