Arancio
Molino Pasini
Powerful W390-420 flour with unusually low P/L (0.50-0.55) - strong yet highly extensible. Designed for long cold fermentation (48+ hours) and pre-ferments (biga/poolish). Handles 75-80% hydration easily. For bakers who want both strength AND workability.
Optimal hydration: 68% – 80%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 20-32 hoursat 22°C
OfficialFermentation window from flour profile data.
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Best For
Pizza Classica
Technical Specifications
Absorption | 60% |
Ash Content | 0.55% |
Falling Number | 300ms |
Molino Pasini Arancio is a type 00 flour, W405 strength, 13.8% protein, a P/L ratio of 0.52, a recommended hydration range of 68–80%, and 60% absorption. Powerful W390-420 flour with unusually low P/L (0.50-0.55) - strong yet highly extensible. Designed for long cold fermentation (48+ hours) and pre-ferments (biga/poolish). Handles 75-80% hydration easily. For bakers who want both strength AND workability. It ferments best over 72–144 hours at fridge (4°C). Manufacturer: 72-144h cold fermentation.
pizza, long-fermentation, biga, poolish, type-00, very-strong