Integrale
Molino Naldoni
Full wholemeal flour (W200) from 100% Italian wheat. Low fermentation power — best for same-day doughs or as a 20-30% blend with stronger flours to add rustic flavor. The bran keeps finished products soft longer but limits gluten development if used at 100%.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 3-9 hoursat 22°C
TestedMedium-strength flour (W230). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.
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Pizza Classica
Molino Naldoni Integrale is a type wholemeal flour, W200 strength, 12.5% protein, a P/L ratio of 0.60, and a recommended hydration range of 58–65%. Full wholemeal flour (W200) from 100% Italian wheat. Low fermentation power — best for same-day doughs or as a 20-30% blend with stronger flours to add rustic flavor. The bran keeps finished products soft longer but limits gluten development if used at 100%. It ferments best over 2.7–8.7 hours at room temp (22°C). Medium-strength flour (W230). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.