0 MD Anima di Grano
Molino Piantoni
A nutritionally enhanced Type 0 flour enriched with vital wheat germ for bakers who want more flavor and health benefits. The wheat germ adds natural vitamins, minerals, and a subtle nutty character while maintaining excellent workability for short-rise pizza doughs.
Optimal hydration: 58% – 65%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-6 hoursat 22°C
OfficialContains vital wheat germ for enhanced nutrition and flavor. Short rise times work best - the wheat germ enriches the dough quickly.
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Molino Piantoni 0 MD Anima di Grano is a type 0 flour, 12% protein, and a recommended hydration range of 58–65%. A nutritionally enhanced Type 0 flour enriched with vital wheat germ for bakers who want more flavor and health benefits. The wheat germ adds natural vitamins, minerals, and a subtle nutty character while maintaining excellent workability for short-rise pizza doughs. It ferments best over 2–6 hours at room temp (22°C). Contains vital wheat germ for enhanced nutrition and flavor. Short rise times work best - the wheat germ enriches the dough quickly.
pizza, professional, type-0, wheat-germ, short-rise, nutritious