Mulino Marino Furia Italiana
Very StrongItaly
Very strong organic tipo 0 flour for enriched dough and long indirect maturation. The mill also recommends it for pizza and focaccia, including refrigerated maturation.
How the calculator uses this flour
- Fermentation window. With W 400 and 16% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Very strong organic tipo 0 flour for enriched dough and long indirect maturation. The mill also recommends it for pizza and focaccia, including refrigerated maturation.
pizza, bread, long-fermentation, enriched-dough, organic, neapolitan
Bakes with this flour
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Furia Italiana vs Far Pane SSP Tipo 0
Strength
Very Strong · W 400Very Strong · W 400P/L
1.000.60-0.40Protein
16%15.5%-0.5%Hydration
——Maturation
——Furia Italiana vs Far Pane SSP Tipo 0
Furia Italiana | ||
|---|---|---|
Strength | Very Strong · W 400 | Very Strong · W 400 |
P/L | 1.00 | 0.60-0.40 |
Protein | 16% | 15.5%-0.5% |
Hydration | — | — |
Maturation | — | — |