Molino Spadoni Gran Mugnaio Pizza Tipo 00 5 kg
Strong
Soft wheat type 00 flour with added wheat gluten for pizza made with yeast. Supplied in a 5 kg bag. It contains 12.4% protein.
Contains: wheat 00, wheat gluten
How the calculator uses this flour
- Fermentation window. With 12.4% 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 00 flour with added wheat gluten for pizza made with yeast. Supplied in a 5 kg bag. It contains 12.4% protein.
Bakes with this flour
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Gran Mugnaio Pizza Tipo 00 5 kg vs "00" Extra Fine
Strength
StrongStrongP/L
—0.55Protein
12.4%12.5%+0.1%Hydration
——Maturation
—3.8-11.8h 22°CGran Mugnaio Pizza Tipo 00 5 kg vs "00" Extra Fine
Gran Mugnaio Pizza Tipo 00 5 kg | ||
|---|---|---|
Strength | Strong | Strong |
P/L | — | 0.55 |
Protein | 12.4% | 12.5%+0.1% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |