Mulino Padano Farina tipo “0” Nazionale
Medium
Wheat flour.
How the calculator uses this flour
- Fermentation window. With W 230 and 10.8% protein, the dough peaks after about 6.5 h at 22°C, inside a 3–10 h window. In the fridge at 4°C, it holds up to 27 h.
- Hydration range. From its specs, Pandough estimates 54–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Wheat flour.
Bakes with this flour
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Technical Specifications
Absorption | 54% |
Farina tipo “0” Nazionale vs 0 Mediterraneo
Strength
Medium · W 230Medium · W 220P/L
—0.50Protein
10.8%12.1%+1.3%Hydration
——Maturation
——Farina tipo “0” Nazionale vs 0 Mediterraneo
Farina tipo “0” Nazionale | ||
|---|---|---|
Strength | Medium · W 230 | Medium · W 220 |
P/L | — | 0.50 |
Protein | 10.8% | 12.1%+1.3% |
Hydration | — | — |
Maturation | — | — |