Mulino Padano Farina tipo “0” S20
Very Strong
Italian type 0 wheat flour for pizza.
How the calculator uses this flour
- Fermentation window. With W 400 and 15.3% 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 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Italian type 0 wheat flour for pizza.
Bakes with this flour
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Technical Specifications
Absorption | 59% |
Farina tipo “0” S20 vs Corona Manitoba
Strength
Very Strong · W 400Very Strong · W 400P/L
—0.70Protein
15.3%12.2%-3.1%Hydration
——Maturation
——Farina tipo “0” S20 vs Corona Manitoba
Farina tipo “0” S20 | ||
|---|---|---|
Strength | Very Strong · W 400 | Very Strong · W 400 |
P/L | — | 0.70 |
Protein | 15.3% | 12.2%-3.1% |
Hydration | — | — |
Maturation | — | — |