Molino Pasini Origine Italia Pane e Pizza
Strong
Soft wheat type 0 flour for home bread and pizza doughs. W 250-280. It contains 12.2% protein.
How the calculator uses this flour
- Fermentation window. With W 265 and 12.2% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Soft wheat type 0 flour for home bread and pizza doughs. W 250-280. It contains 12.2% protein.
Bakes with this flour
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Origine Italia Pane e Pizza vs Chella llà!
Strength
Strong · W 265Strong · W 265P/L
0.68—Protein
12.2%12%-0.2%Hydration
——Maturation
—3.8-12.1h 22°COrigine Italia Pane e Pizza vs Chella llà!
Origine Italia Pane e Pizza | ||
|---|---|---|
Strength | Strong · W 265 | Strong · W 265 |
P/L | 0.68 | — |
Protein | 12.2% | 12%-0.2% |
Hydration | — | — |
Maturation | — | 3.8-12.1h 22°C |