Molino Iaquone Luna Rossa
Very StrongItaly
Tipo 00 flour blending Italian, European and North American soft wheat, for round and tray pizza with long fermentation. It has 15% protein and a published W range of 320–340.
How the calculator uses this flour
- Fermentation window. With W 330 and 15% protein, the dough peaks after about 10 h at 22°C, inside a 5–17 h window. In the fridge at 4°C, it holds 4–57 h.
- Hydration range. From its specs, Pandough estimates 62–72% 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 long fermentation. It has 15% protein and a published W range of 320–340.
Bakes with this flour
Loading...
Technical Specifications
Falling Number | 280–300s |
Luna Rossa vs Focaccia Forte
Strength
Very Strong · W 330Very Strong · W 330P/L
0.550.60+0.05Protein
15%14%-1.0%Hydration
——Maturation
——Luna Rossa vs Focaccia Forte
Luna Rossa | ||
|---|---|---|
Strength | Very Strong · W 330 | Very Strong · W 330 |
P/L | 0.55 | 0.60+0.05 |
Protein | 15% | 14%-1.0% |
Hydration | — | — |
Maturation | — | — |