Molino Iaquone Luna Verde
MediumItaly
Tipo 00 flour from Italian soft wheat, for round pizza, tray pizza and pizza in pala with short to medium fermentation. It has 12% protein and a published W range of 230–250.
How the calculator uses this flour
- Fermentation window. With W 240 and 12% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 29 h.
- Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Tipo 00 flour from Italian soft wheat, for round pizza, tray pizza and pizza in pala with short to medium fermentation. It has 12% protein and a published W range of 230–250.
Bakes with this flour
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Technical Specifications
Falling Number | 280–300s |
Luna Verde vs 00 Biologica Pizza
Strength
Medium · W 240Medium · W 240P/L
0.600.55-0.05Protein
12%11%-1.0%Hydration
——Maturation
—2-8h 20°CLuna Verde vs 00 Biologica Pizza
Luna Verde | ||
|---|---|---|
Strength | Medium · W 240 | Medium · W 240 |
P/L | 0.60 | 0.55-0.05 |
Protein | 12% | 11%-1.0% |
Hydration | — | — |
Maturation | — | 2-8h 20°C |