Mulino PadanoS20
Mulino Padano Tipo 00 pizza flour for long ferment and high hydration. Current mill shop table: W 380-420, protein 15% min, P/L below 0.70, farinograph absorption 59%. Direct or indirect. 1 kg and 5 kg consumer bags. This is the strong pizza bag in the S line, not Manitoba (25 kg B2B only).
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Technical Specifications
Absorption | 59% |
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Mulino Padano S20 is a type 00 flour, W400 strength, 15% protein, and 59% absorption. Mulino Padano Tipo 00 pizza flour for long ferment and high hydration. Current mill shop table: W 380-420, protein 15% min, P/L below 0.70, farinograph absorption 59%. Direct or indirect. 1 kg and 5 kg consumer bags. This is the strong pizza bag in the S line, not Manitoba (25 kg B2B only).