Molino Pasini Giallo
Strong
Soft wheat type 00 flour for pizza with short dough maturation. W 240-270. It contains 12.2% protein.
How the calculator uses this flour
- Fermentation window. With W 255 and 12.2% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
- Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Soft wheat type 00 flour for pizza with short dough maturation. W 240-270. It contains 12.2% protein.
Bakes with this flour
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Giallo vs Anima di Grano Fast Avana
Strength
Strong · W 255Strong · W 255P/L
0.550.65+0.10Protein
12.2%11.2%-1.0%Hydration
——Maturation
——Giallo vs Anima di Grano Fast Avana
Giallo | ||
|---|---|---|
Strength | Strong · W 255 | Strong · W 255 |
P/L | 0.55 | 0.65+0.10 |
Protein | 12.2% | 11.2%-1.0% |
Hydration | — | — |
Maturation | — | — |