Mon Fournil Farine à pizza BIO T00
Strong
Organic wheat pizza flour. The manufacturer reports a strength range of W 240-270. Protein: 12%.
How the calculator uses this flour
- Fermentation window. With W 255 and 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
- Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Organic wheat pizza flour. The manufacturer reports a strength range of W 240-270. Protein: 12%.
Bakes with this flour
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Farine à pizza BIO T00 vs Anima di Grano Fast Avana
Strength
Strong · W 255Strong · W 255P/L
—0.65Protein
12%11.2%-0.8%Hydration
——Maturation
——Farine à pizza BIO T00 vs Anima di Grano Fast Avana
Farine à pizza BIO T00 | ||
|---|---|---|
Strength | Strong · W 255 | Strong · W 255 |
P/L | — | 0.65 |
Protein | 12% | 11.2%-0.8% |
Hydration | — | — |
Maturation | — | — |