Molino Spadoni Farina tipo 0
MediumItaly
Italian soft wheat flour for everyday sweet and savoury baking. This plain Tipo 0 flour contains 11% protein and comes in a 1 kg bag. It is milled in Coccolia, Ravenna.
How the calculator uses this flour
- Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Italian soft wheat flour for everyday sweet and savoury baking. This plain Tipo 0 flour contains 11% protein and comes in a 1 kg bag. It is milled in Coccolia, Ravenna.
Bakes with this flour
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