Molino Pasini Marrone
Very Strong
Soft wheat type 00 flour for pizza with medium or longer dough maturation. W 380-400. It contains 13.8% protein.
How the calculator uses this flour
- Fermentation window. With W 390 and 13.8% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% 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 with medium or longer dough maturation. W 380-400. It contains 13.8% protein.
Bakes with this flour
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Marrone vs Americana Super
Strength
Very Strong · W 390Very Strong · W 390P/L
0.540.55+0.02Protein
13.8%15.25%+1.4%Hydration
——Maturation
—6.6-21.5h 22°CMarrone vs Americana Super
Marrone | ||
|---|---|---|
Strength | Very Strong · W 390 | Very Strong · W 390 |
P/L | 0.54 | 0.55+0.02 |
Protein | 13.8% | 15.25%+1.4% |
Hydration | — | — |
Maturation | — | 6.6-21.5h 22°C |