BELLA ROMANA Mix
Molino Signetti
Blend of Type 0 and Type 1 flours with high extensibility. Ideal for long dough maturation and rising processes required for authentic Roman-style pizza - both 'in pala' (paddle) and 'al taglio' (by the slice). Also excellent for pinsa.
Optimal hydration: 70% – 85%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 20-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Technical Specifications
Absorption | 65% |
Molino Signetti BELLA ROMANA Mix is W340 strength, 14% protein, a recommended hydration range of 70–85%, and 65% absorption. Blend of Type 0 and Type 1 flours with high extensibility. Ideal for long dough maturation and rising processes required for authentic Roman-style pizza - both 'in pala' (paddle) and 'al taglio' (by the slice). Also excellent for pinsa. It ferments best over 48–96 hours at fridge (4°C). For authentic Roman-style pizza and pinsa
mix, roman, pala, al-taglio, pinsa, high-hydration, professional