Odlums Pizza and Pasta 00
StrongItaly
Irish supermarket 1 kg 00 bag branded Odlums, milled and packed in Italy from EU wheat. Maker page names the bag and the Italian source but prints no nutrition table. Tesco Ireland and Dunnes pack tables: protein 12 g/100 g. No W is published. Treat as a consumer 00, not an Irish-milled strength flour. Strong White is a different SKU.
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 36 h.
- Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Irish supermarket 1 kg 00 bag branded Odlums, milled and packed in Italy from EU wheat. Maker page names the bag and the Italian source but prints no nutrition table. Tesco Ireland and Dunnes pack tables: protein 12 g/100 g. No W is published. Treat as a consumer 00, not an Irish-milled strength flour. Strong White is a different SKU.
Bakes with this flour
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Pizza and Pasta 00 vs "00" Extra Fine
Strength
StrongStrongP/L
—0.55Protein
12%12.5%+0.5%Hydration
——Maturation
—3.8-11.8h 22°CPizza and Pasta 00 vs "00" Extra Fine
Pizza and Pasta 00 | ||
|---|---|---|
Strength | Strong | Strong |
P/L | — | 0.55 |
Protein | 12% | 12.5%+0.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |