Mulino Padano S20
Very StrongItaly
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).
How the calculator uses this flour
- Fermentation window. With W 400 and 15% protein, the dough peaks after about 16 h at 22°C, inside a 8–28 h window. In the fridge at 4°C, it holds 17–109 h.
- Hydration range. From its specs, Pandough estimates 58–74% 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 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).
Bakes with this flour
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Technical Specifications
Absorption | 59% |
S20 vs Far Pane SSP Tipo 00
Strength
Very Strong · W 400Very Strong · W 400P/L
—0.60Protein
15%15.5%+0.5%Hydration
——Maturation
——S20 vs Far Pane SSP Tipo 00
S20 | ||
|---|---|---|
Strength | Very Strong · W 400 | Very Strong · W 400 |
P/L | — | 0.60 |
Protein | 15% | 15.5%+0.5% |
Hydration | — | — |
Maturation | — | — |