Molino Pasini Primitiva Tipo 2 300
Strong
Soft wheat type 2 flour for bread and pizza. W 280-300. It contains 13.5% protein.
Contains: wheat 2
How the calculator uses this flour
- Fermentation window. With W 290 and 13.5% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 44 h.
- Hydration range. From its specs, Pandough estimates 59–68% 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 2 flour for bread and pizza. W 280-300. It contains 13.5% protein.
Bakes with this flour
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Primitiva Tipo 2 300 vs Multicereali
Strength
Strong · W 290Strong · W 290P/L
0.550.80+0.25Protein
13.5%13.5%Hydration
——Maturation
——Primitiva Tipo 2 300 vs Multicereali
Primitiva Tipo 2 300 | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 290 |
P/L | 0.55 | 0.80+0.25 |
Protein | 13.5% | 13.5% |
Hydration | — | — |
Maturation | — | — |