Pandough
Meraviglia 400

Molino Pasini Meraviglia 400

Very StrongFlag of ITItaly

Soft wheat type 00 flour for pizza. Protein: 14.9%. W 390-440. P/L 0.65-0.75.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
Customize this recipe

How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, 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 48–96 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. Protein: 14.9%. W 390-440. P/L 0.65-0.75.

Molino Pasini Meraviglia 400 fermentation range

The catalog window for Molino Pasini Meraviglia 400 is 48–96 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, type-00, pinsa, neapolitan, long-rise, high-hydration

Bakes with this flour

Loading...

Meraviglia 400 vs Le 5 Stagioni Manitoba W410

Le 5 Stagioni Manitoba W410
Le 5 Stagioni Manitoba W410
Strength
Very Strong · W 415Very Strong · W 410
P/L
0.700.60-0.10
Protein
14.9%15%+0.1%
Hydration
——
Maturation
6.6-21.5h 22°C18-24h 22°C+7h