00 BLU
Molino Signetti
Highly elastic pizza flour for short maturation times. Ideal for direct dough processes, pan pizza, and pizza fritta. Also excellent for Ligurian and Apulian focaccia. 6-24 hour fermentation range.
Optimal hydration: 55% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-24 hoursat 20°C
TestedVery elastic, great for pizza fritta and focaccia
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Technical Specifications
Absorption | 57% |
Molino Signetti 00 BLU is a type 00 flour, W290 strength, 13% protein, a P/L ratio of 0.55, a recommended hydration range of 55–65%, and 57% absorption. Highly elastic pizza flour for short maturation times. Ideal for direct dough processes, pan pizza, and pizza fritta. Also excellent for Ligurian and Apulian focaccia. 6-24 hour fermentation range. It ferments best over 6–24 hours at room temp (20°C). Very elastic, great for pizza fritta and focaccia
00, short-fermentation, elastic, focaccia, pizza-fritta, pan-pizza