Mulino PadanoS10
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.
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Technical Specifications
Absorption | 57% |
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Mulino Padano S10 is a type 00 flour, W305 strength, 12% protein, and 57% absorption. 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.