Anima di Grano 0 RP
Molino Piantoni
Rapid-leavening Type 0 flour with wheat germ from Piantoni's Anima di Grano line. The wheat germ adds nutritional value and a slightly nutty flavor. Short fermentation window for same-day production.
Optimal hydration: 58% – 64%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-8 hoursat 22°C
OfficialType 0 with wheat germ. Short fermentation 4-8h. Slightly nuttier flavor than pure 00 due to wheat germ. 0.3-0.5% fresh yeast. Hydration 58-64%.
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Molino Piantoni Anima di Grano 0 RP is a type 0 flour, W250 strength, 13% protein, and a recommended hydration range of 58–64%. Rapid-leavening Type 0 flour with wheat germ from Piantoni's Anima di Grano line. The wheat germ adds nutritional value and a slightly nutty flavor. Short fermentation window for same-day production. It ferments best over 4–8 hours at room temp (22°C). Type 0 with wheat germ. Short fermentation 4-8h. Slightly nuttier flavor than pure 00 due to wheat germ. 0.3-0.5% fresh yeast. Hydration 58-64%.