Mulino PadanoStar
Mulino Padano Tipo 0 bread flour at the top of the mill bread ladder. Current mill shop table: W 440-460, protein 15.3% min, P/L below 0.70, farinograph absorption 59%. Mill use: strengthen weaker flours, high-hydration ciabatta, levain refresh, prover and cold. 1 kg and 5 kg. Not the S20 pizza bag.
Comments
0No comments yet. Be the first to share your bake.
Technical Specifications
Absorption | 59% |
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Mulino Padano Star is a type 0 flour, W450 strength, 15.3% protein, and 59% absorption. Mulino Padano Tipo 0 bread flour at the top of the mill bread ladder. Current mill shop table: W 440-460, protein 15.3% min, P/L below 0.70, farinograph absorption 59%. Mill use: strengthen weaker flours, high-hydration ciabatta, levain refresh, prover and cold. 1 kg and 5 kg. Not the S20 pizza bag.
bread, type-0, high-protein, ciabatta, levain, mulino-padano