Molino Iaquone Luna Bianca
MediumItaly
Italian soft-wheat tipo 00 flour for traditional round pizza with shorter fermentation. It has 11% protein and a published W range of 200–210.
How the calculator uses this flour
- Fermentation window. With W 205 and 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Italian soft-wheat tipo 00 flour for traditional round pizza with shorter fermentation. It has 11% protein and a published W range of 200–210.
Bakes with this flour
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Technical Specifications
Falling Number | 280–300s |
Luna Bianca vs Professional Pizza Verde
Strength
Medium · W 205Medium · W 205P/L
0.57—Protein
11%11%Hydration
——Maturation
—4-7h 22°CLuna Bianca vs Professional Pizza Verde
Luna Bianca | ||
|---|---|---|
Strength | Medium · W 205 | Medium · W 205 |
P/L | 0.57 | — |
Protein | 11% | 11% |
Hydration | — | — |
Maturation | — | 4-7h 22°C |