Mulino Padano Rinforzata
Very StrongItaly
Mulino Padano Tipo 0 bread flour for medium and long doughs. Current mill shop table: W 320-340, protein 12.8% min, P/L below 0.70, farinograph absorption 57%. Mill use: baguette direct or indirect, prover. 1 kg and 5 kg. Weaker than Extra and Star on the same bread ladder.
How the calculator uses this flour
- Fermentation window. With W 330 and 12.8% protein, the dough peaks after about 10 h at 22°C, inside a 5.5–17 h window. In the fridge at 4°C, it holds 4.5–61 h.
- Hydration range. From its specs, Pandough estimates 57–68% 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 medium and long doughs. Current mill shop table: W 320-340, protein 12.8% min, P/L below 0.70, farinograph absorption 57%. Mill use: baguette direct or indirect, prover. 1 kg and 5 kg. Weaker than Extra and Star on the same bread ladder.
Bakes with this flour
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