Mulino PadanoS15
Mulino Padano Tipo 00 pizza flour for medium ferment, including cold. Current mill shop table: W 330-360, protein 13.5% min, P/L below 0.65, farinograph absorption 58%. Mill copy points it at indirect doughs and high-hydration pala romana. 1 kg and 5 kg consumer bags. Stronger than S10, not the long-ferment S20.
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Technical Specifications
Absorption | 58% |
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Mulino Padano S15 is a type 00 flour, W345 strength, 13.5% protein, and 58% absorption. Mulino Padano Tipo 00 pizza flour for medium ferment, including cold. Current mill shop table: W 330-360, protein 13.5% min, P/L below 0.65, farinograph absorption 58%. Mill copy points it at indirect doughs and high-hydration pala romana. 1 kg and 5 kg consumer bags. Stronger than S10, not the long-ferment S20.