Mulino Padano S10
StrongItaly
Mulino Padano Tipo 00 pizza flour for short and medium doughs. Current mill shop table: W 290-320, protein 12% min, P/L below 0.65, farinograph absorption 57%. Sold in 1 kg and 5 kg consumer bags plus 12.5/25 kg sacks. Mill use: Neapolitan-style pizza, soft focaccia and short-medium teglia. This is not S15 or S20.
How the calculator uses this flour
- Fermentation window. With W 305 and 12% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds up to 48 h.
- Hydration range. From its specs, Pandough estimates 57–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Mulino Padano Tipo 00 pizza flour for short and medium doughs. Current mill shop table: W 290-320, protein 12% min, P/L below 0.65, farinograph absorption 57%. Sold in 1 kg and 5 kg consumer bags plus 12.5/25 kg sacks. Mill use: Neapolitan-style pizza, soft focaccia and short-medium teglia. This is not S15 or S20.
Bakes with this flour
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Technical Specifications
Absorption | 57% |
S10 vs Anima Verace
Strength
Strong · W 305Strong · W 305Protein
12%12%Hydration
——Maturation
—10-18h 22°CS10 vs Anima Verace
S10 | ||
|---|---|---|
Strength | Strong · W 305 | Strong · W 305 |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | 10-18h 22°C |