Luce di Grano 0 LG
Molino Piantoni
Long-leavening variant of the Luce di Grano line. High W strength for 48-96h cold fermentation, the strongest flour in Piantoni's wheat-germ range.
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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Pizza Classica
Molino Piantoni Luce di Grano 0 LG is a type 0 flour, W350 strength, 14.5% protein, and a recommended hydration range of 60–68%. Long-leavening variant of the Luce di Grano line. High W strength for 48-96h cold fermentation, the strongest flour in Piantoni's wheat-germ range. It ferments best over 48–96 hours at fridge (4°C). Strongest wheat-germ flour from Piantoni. 48-96h cold fermentation. 0.05-0.1% fresh yeast. Deep, complex flavor.