Molino Pasini La Romana
Strong
Soft wheat type 00 flour for Roman-style pizza. W 290-330. It contains 12.5% protein.
How the calculator uses this flour
- Fermentation window. With W 310 and 12.5% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 h.
- Hydration range. From its specs, Pandough estimates 61–70% 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 Roman-style pizza. W 290-330. It contains 12.5% protein.
Bakes with this flour
Loading...
La Romana vs La Napoletana
Strength
Strong · W 310Strong · W 310P/L
0.750.60-0.15Protein
12.5%12.5%Hydration
——Maturation
—4.6-14.9h 22°CLa Romana vs La Napoletana
La Romana | ||
|---|---|---|
Strength | Strong · W 310 | Strong · W 310 |
P/L | 0.75 | 0.60-0.15 |
Protein | 12.5% | 12.5% |
Hydration | — | — |
Maturation | — | 4.6-14.9h 22°C |