Mulino Padano Farina tipo “00” Rinforzata
Very Strong
Wheat flour.
How the calculator uses this flour
- Fermentation window. With W 330 and 12.5% protein, the dough peaks after about 10 h at 22°C, inside a 5–17 h window. In the fridge at 4°C, it holds 4–57 h.
- Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Wheat flour.
Bakes with this flour
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Technical Specifications
Absorption | 57% |
Farina tipo “00” Rinforzata vs Bio Pizzamehl Type 00 "Farina Alpina"
Strength
Very Strong · W 330Very Strong · W 330Protein
12.5%13%+0.5%Hydration
——Maturation
—8-16h 22°CFarina tipo “00” Rinforzata vs Bio Pizzamehl Type 00 "Farina Alpina"
Farina tipo “00” Rinforzata | ||
|---|---|---|
Strength | Very Strong · W 330 | Very Strong · W 330 |
Protein | 12.5% | 13%+0.5% |
Hydration | — | — |
Maturation | — | 8-16h 22°C |