Mulino Padano Farina tipo “00” Nazionale
Medium
Wheat flour.
How the calculator uses this flour
- Fermentation window. With W 230 and 10.5% 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 “00” Nazionale vs Classica (Doppio Zero)
Strength
Medium · W 230Medium · W 230P/L
—0.55Protein
10.5%12%+1.5%Hydration
——Maturation
—3.2-10.1h 22°CFarina tipo “00” Nazionale vs Classica (Doppio Zero)
Farina tipo “00” Nazionale | ||
|---|---|---|
Strength | Medium · W 230 | Medium · W 230 |
P/L | — | 0.55 |
Protein | 10.5% | 12%+1.5% |
Hydration | — | — |
Maturation | — | 3.2-10.1h 22°C |