Eterea
Molino Naldoni
Strong Type 0 flour (W320) with toasted wheat germ for enhanced aroma. Built for contemporary Neapolitan pizza with long fermentation — handles 48-72h cold retard well at 60-65% hydration. The wheat germ gives a nuttier flavor profile than standard pizza flour. 100% Italian grain (Italica certified), no additives.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-36 hoursat 22°C
TestedVery strong flour (W320). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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Molino Naldoni Eterea is a type 0 flour, W320 strength, 13.5% protein, a P/L ratio of 0.60, and a recommended hydration range of 60–68%. Strong Type 0 flour (W320) with toasted wheat germ for enhanced aroma. Built for contemporary Neapolitan pizza with long fermentation — handles 48-72h cold retard well at 60-65% hydration. The wheat germ gives a nuttier flavor profile than standard pizza flour. 100% Italian grain (Italica certified), no additives. It ferments best over 12–36 hours at room temp (22°C). Very strong flour (W320). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.