Anima di Grano 0 LG
Molino Piantoni
Long-leavening Type 0 flour with wheat germ. Strong gluten for extended cold fermentation, combined with the nutritional benefits and flavor of retained wheat germ. Professional grade.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 20-32 hoursat 22°C
OfficialFermentation window from flour profile data.
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Molino Piantoni Anima di Grano 0 LG is a type 0 flour, W340 strength, 14.5% protein, and a recommended hydration range of 60–68%. Long-leavening Type 0 flour with wheat germ. Strong gluten for extended cold fermentation, combined with the nutritional benefits and flavor of retained wheat germ. Professional grade. It ferments best over 48–96 hours at fridge (4°C). Strong Type 0 with wheat germ. 48-96h cold fermentation. Wheat germ adds depth to long-fermented flavor. 0.05-0.1% fresh yeast.