Molino Iaquone Luna Azzurra
Very StrongItaly
Tipo 00 flour from North American soft wheat, for long-fermented round and tray pizza or blending into weaker flours. It has 15% protein and a published W range of 380–400.
How the calculator uses this flour
- Fermentation window. With W 390 and 15% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Tipo 00 flour from North American soft wheat, for long-fermented round and tray pizza or blending into weaker flours. It has 15% protein and a published W range of 380–400.
Bakes with this flour
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Technical Specifications
Falling Number | 280–300s |
Luna Azzurra vs Americana Super
Strength
Very Strong · W 390Very Strong · W 390P/L
0.550.55Protein
15%15.25%+0.3%Hydration
——Maturation
—6.6-21.5h 22°CLuna Azzurra vs Americana Super
Luna Azzurra | ||
|---|---|---|
Strength | Very Strong · W 390 | Very Strong · W 390 |
P/L | 0.55 | 0.55 |
Protein | 15% | 15.25%+0.3% |
Hydration | — | — |
Maturation | — | 6.6-21.5h 22°C |