Pandough
Viola

Molino Pasini Viola

Very StrongFlag of ITItaly

Soft wheat type 00 flour for pizza. Protein: 13.8%. W 330-350. P/L 0.45-0.55.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 12 h at 22°C, inside a 8–18 h window. In the fridge at 4°C, it holds 18–64 h.
  • Hydration range. From its specs, Pandough estimates 61–71% 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: 13.8%. W 330-350. P/L 0.45-0.55.

Molino Pasini Viola fermentation range

The catalog window for Molino Pasini Viola is 8–18 hours at 22°C (72°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, bread, neapolitan, pan-pizza, roman-style, type-00

Bakes with this flour

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Viola vs R Verde

R Verde
R Verde
Strength
Very Strong · W 340Very Strong · W 340
P/L
0.500.60+0.10
Protein
13.8%13%-0.8%
Hydration
——
Maturation
8-18h 22°C3.7-12h 22°C-5h