Pandough
Arancio

Molino Pasini Arancio

Very StrongFlag of ITItaly

Soft wheat type 00 flour for pizza. Protein: 15.2%. W 390-420. P/L 0.5-0.55.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 18 h at 22°C, inside a 9.5–31 h window. In the fridge at 4°C, it holds 44–144 h.
  • Hydration range. From its specs, Pandough estimates 60–76% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Soft wheat type 00 flour for pizza. Protein: 15.2%. W 390-420. P/L 0.5-0.55.

Molino Pasini Arancio fermentation range

The catalog window for Molino Pasini Arancio is 44.2–144 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, long-fermentation, biga, poolish, type-00, very-strong

Bakes with this flour

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Arancio vs 00 Panettone

00 Panettone
00 Panettone
Strength
Very Strong · W 405Very Strong · W 405
P/L
0.53—
Protein
15.2%14.5%-0.7%
Hydration
——
Maturation
44.2-144h 4°C—