Molino Piantoni Luce di Grano 0 LG
Very StrongItaly
Molino Piantoni Luce di Grano 0 LG: professional Tipo 0 flour with wheat germ in a 25 kg sack. The mill lists W 350-370, P/L 0.50-0.60 and 14.4 g protein per 100 g, for pizza and focaccia with long rising times of over 16 hours, depending on temperature.
Contains: wheat 0, wheat germ
How the calculator uses this flour
- Fermentation window. With W 360 and 14.4% protein, the dough peaks after about 12 h at 22°C, inside a 6–20 h window. In the fridge at 4°C, it holds 8–71 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Molino Piantoni Luce di Grano 0 LG: professional Tipo 0 flour with wheat germ in a 25 kg sack. The mill lists W 350-370, P/L 0.50-0.60 and 14.4 g protein per 100 g, for pizza and focaccia with long rising times of over 16 hours, depending on temperature.
Bakes with this flour
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Luce di Grano 0 LG vs La Romana
Strength
Very Strong · W 360Very Strong · W 360P/L
0.550.55Protein
14.4%15.5%+1.1%Hydration
——Maturation
—6-8h 22°CLuce di Grano 0 LG vs La Romana
Luce di Grano 0 LG | ||
|---|---|---|
Strength | Very Strong · W 360 | Very Strong · W 360 |
P/L | 0.55 | 0.55 |
Protein | 14.4% | 15.5%+1.1% |
Hydration | — | — |
Maturation | — | 6-8h 22°C |