Mulino Marino Tipo 00 Soffiata
Very StrongItaly
Strengthened organic soft-wheat flour for medium-long fermentation. Intended for bread, pizza, focaccia, pasta and sweets.
How the calculator uses this flour
- Fermentation window. With W 335 and 14% protein, the dough peaks after about 10 h at 22°C, inside a 5.5–17 h window. In the fridge at 4°C, it holds 5–60 h.
- Hydration range. From its specs, Pandough estimates 68–80% water, and the calculator's hydration band starts there.
Strengthened organic soft-wheat flour for medium-long fermentation. Intended for bread, pizza, focaccia, pasta and sweets.
Bakes with this flour
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Technical Specifications
Absorption | 68% |
Tipo 00 Soffiata vs Crokkia Classica
Strength
Very Strong · W 335Very Strong · W 335P/L
0.700.70Protein
14%12%-2.0%Hydration
——Maturation
——Tipo 00 Soffiata vs Crokkia Classica
Tipo 00 Soffiata | ||
|---|---|---|
Strength | Very Strong · W 335 | Very Strong · W 335 |
P/L | 0.70 | 0.70 |
Protein | 14% | 12%-2.0% |
Hydration | — | — |
Maturation | — | — |