Molino Spadoni Farina Grezza

StrongItaly

A blend of 94% stone-milled Tipo 1 soft-wheat flour, 3% untreated wheat germ and 3% coarse wheat bran. Grezza contains 12.7% protein and gives bread and pizza a coarser texture and a stronger wheat flavour.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With 12.7% 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 61–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Molino Spadoni Farina Grezza fermentation range

The catalog window for Molino Spadoni Farina Grezza is 0–40 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.