Mulino Padano S15
Very StrongItaly
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.
How the calculator uses this flour
- Fermentation window. With W 345 and 13.5% protein, the dough peaks after about 12 h at 22°C, inside a 6–20 h window. In the fridge at 4°C, it holds 7.5–73 h.
- Hydration range. From its specs, Pandough estimates 58–70% 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 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.
Bakes with this flour
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Technical Specifications
Absorption | 58% |
S15 vs L'Adagio 24h
Strength
Very Strong · W 345Very Strong · W 345P/L
—0.65Protein
13.5%13%-0.5%Hydration
——Maturation
—5.9-19.9h 22°CS15 vs L'Adagio 24h
S15 | ||
|---|---|---|
Strength | Very Strong · W 345 | Very Strong · W 345 |
P/L | — | 0.65 |
Protein | 13.5% | 13%-0.5% |
Hydration | — | — |
Maturation | — | 5.9-19.9h 22°C |