Mulino Padano Farina tipo “00” Panettone e grandi lievitati

Name: Mulino Padano Farina tipo “00” Panettone e grandi lievitati
Brand: Mulino Padano

Very Strong

Wheat flour for panettone and other enriched fermented doughs.

Hydration62.0%

62%

Ball count

Ball weight29 cm

0/4

How the calculator uses this flour

Fermentation window. With W 390 and 16% 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%.

Wheat flour for panettone and other enriched fermented doughs.

Absorption

59%

Strength

Very Strong · W 390Very Strong · W 390

P/L

—0.55

Protein

16%15.25%-0.8%

Hydration

——

Maturation

—6.6-21.5h 22°C

	Farina tipo “00” Panettone e grandi lievitati	Americana Super
Strength	Very Strong · W 390	Very Strong · W 390
P/L	—	0.55
Protein	16%	15.25%-0.8%
Hydration	—	—
Maturation	—	6.6-21.5h 22°C