Molino Iaquone Luna Gialla
StrongItaly
Tipo 00 flour blending Italian, European and North American soft wheat, for round and tray pizza with medium to long fermentation. It has 13% protein and a published W range of 300–320.
How the calculator uses this flour
- Fermentation window. With W 310 and 13% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 h.
- Hydration range. From its specs, Pandough estimates 61–70% 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 blending Italian, European and North American soft wheat, for round and tray pizza with medium to long fermentation. It has 13% protein and a published W range of 300–320.
Bakes with this flour
Loading...
Technical Specifications
Falling Number | 280s |
Luna Gialla vs La Napoletana
Strength
Strong · W 310Strong · W 310P/L
0.550.60+0.05Protein
13%12.5%-0.5%Hydration
——Maturation
—4.6-14.9h 22°CLuna Gialla vs La Napoletana
Luna Gialla | ||
|---|---|---|
Strength | Strong · W 310 | Strong · W 310 |
P/L | 0.55 | 0.60+0.05 |
Protein | 13% | 12.5%-0.5% |
Hydration | — | — |
Maturation | — | 4.6-14.9h 22°C |