Mulino Padano Extra
Very StrongItaly
Mulino Padano Tipo 0 bread flour for long doughs. Current mill shop table: W 360-380, protein 13.8% min, P/L below 0.70, farinograph absorption 58%. Mill use: rosetta and open-crumb breads, prover and cold. 1 kg and 5 kg. Between Rinforzata and Star.
How the calculator uses this flour
- Fermentation window. With W 370 and 13.8% protein, the dough peaks after about 14 h at 22°C, inside a 7–24 h window. In the fridge at 4°C, it holds 13–93 h.
- Hydration range. From its specs, Pandough estimates 57–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Mulino Padano Tipo 0 bread flour for long doughs. Current mill shop table: W 360-380, protein 13.8% min, P/L below 0.70, farinograph absorption 58%. Mill use: rosetta and open-crumb breads, prover and cold. 1 kg and 5 kg. Between Rinforzata and Star.
Bakes with this flour
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Technical Specifications
Absorption | 58% |
Extra vs 0 Manitoba
Strength
Very Strong · W 370Very Strong · W 370Protein
13.8%14.5%+0.7%Hydration
——Maturation
—8-24h 22°CExtra vs 0 Manitoba
Extra | ||
|---|---|---|
Strength | Very Strong · W 370 | Very Strong · W 370 |
Protein | 13.8% | 14.5%+0.7% |
Hydration | — | — |
Maturation | — | 8-24h 22°C |