Ian Spampatti
Molino Pasini
Professional Type 0 powerhouse (W390-420, 15% protein) designed for absurdly high hydration (80%+). The P/L ratio near 0.50 means excellent extensibility despite the high strength. Built for pan pizza, teglia, and contemporary styles with 24-48h leavening. 18 min farinograph stability.
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 (W405). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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Molino Pasini Ian Spampatti is a type 0 flour, W405 strength, 15% protein, a P/L ratio of 0.53, and a recommended hydration range of 60–68%. Professional Type 0 powerhouse (W390-420, 15% protein) designed for absurdly high hydration (80%+). The P/L ratio near 0.50 means excellent extensibility despite the high strength. Built for pan pizza, teglia, and contemporary styles with 24-48h leavening. 18 min farinograph stability. It ferments best over 12–36 hours at room temp (22°C). Very strong flour (W405). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
pizza, type-0, ultra-strong, high-hydration, professional, pan-pizza