Molino Pasini Soffio 0 Lunga
Very Strong
Soft wheat type 0 flour for pizza doughs with long maturation. W 390-420. It contains 15.1% protein.
How the calculator uses this flour
- Fermentation window. With W 405 and 15.1% 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 0 flour for pizza doughs with long maturation. W 390-420. It contains 15.1% protein.
Bakes with this flour
Loading...
Soffio 0 Lunga vs Anima di Grano Slow 0M2 Pizza
Strength
Very Strong · W 405Very Strong · W 410P/L
0.530.65+0.13Protein
15.1%14%-1.1%Hydration
——Maturation
——Soffio 0 Lunga vs Anima di Grano Slow 0M2 Pizza
Soffio 0 Lunga | ||
|---|---|---|
Strength | Very Strong · W 405 | Very Strong · W 410 |
P/L | 0.53 | 0.65+0.13 |
Protein | 15.1% | 14%-1.1% |
Hydration | — | — |
Maturation | — | — |