Mulino Padano Farina tipo “00” Extra
Very Strong
Wheat flour.
How the calculator uses this flour
- Fermentation window. With W 370 and 13.5% protein, the dough peaks after about 12 h at 22°C, inside a 6.5–21 h window. In the fridge at 4°C, it holds 9.5–76 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Wheat flour.
Bakes with this flour
Loading...
Technical Specifications
Absorption | 58% |
Farina tipo “00” Extra vs Americana
Strength
Very Strong · W 370Very Strong · W 370P/L
—0.47Protein
13.5%14.25%+0.8%Hydration
——Maturation
—6.3-20.5h 22°CFarina tipo “00” Extra vs Americana
Farina tipo “00” Extra | ||
|---|---|---|
Strength | Very Strong · W 370 | Very Strong · W 370 |
P/L | — | 0.47 |
Protein | 13.5% | 14.25%+0.8% |
Hydration | — | — |
Maturation | — | 6.3-20.5h 22°C |