Molino Iaquone Luna Nera Platinum
Very StrongItaly
High-strength tipo 00 flour from Italian soft wheat, for extended pizza fermentation and strengthening blends with weaker flours. It has 16% protein and a published W range of 490–520.
How the calculator uses this flour
- Fermentation window. With W 505 and 16% 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%.
High-strength tipo 00 flour from Italian soft wheat, for extended pizza fermentation and strengthening blends with weaker flours. It has 16% protein and a published W range of 490–520.
Bakes with this flour
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Technical Specifications
Falling Number | 280–300s |
Luna Nera Platinum vs "00" Extra Fine
Strength
Very Strong · W 505StrongP/L
0.600.55-0.05Protein
16%12.5%-3.5%Hydration
——Maturation
—3.8-11.8h 22°CLuna Nera Platinum vs "00" Extra Fine
Luna Nera Platinum | ||
|---|---|---|
Strength | Very Strong · W 505 | Strong |
P/L | 0.60 | 0.55-0.05 |
Protein | 16% | 12.5%-3.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |