Molino Pasini Soffio 0 Media
Strong
Soft wheat type 0 flour for pizza doughs with medium maturation. W 265-285. It contains 13.8% protein.
How the calculator uses this flour
- Fermentation window. With W 275 and 13.8% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 40 h.
- Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Soft wheat type 0 flour for pizza doughs with medium maturation. W 265-285. It contains 13.8% protein.
Bakes with this flour
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