Mulino PadanoExtra
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.
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Technical Specifications
Absorption | 58% |
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Mulino Padano Extra is a type 0 flour, W370 strength, 13.8% protein, and 58% absorption. 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.