Molino Piantoni Luce di Grano 0 MD
StrongItaly
Molino Piantoni Luce di Grano 0 MD: professional Tipo 0 flour with vital wheat germ in a 25 kg sack. The mill lists W 280-310, P/L 0.50-0.60 and 13.2 g protein per 100 g, for pizza and focaccia with medium to long rising times of 5 to 10 hours, depending on temperature.
Contains: wheat 0, wheat germ
How the calculator uses this flour
- Fermentation window. With W 295 and 13.2% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 45 h.
- Hydration range. From its specs, Pandough estimates 60–68% 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 MD: professional Tipo 0 flour with vital wheat germ in a 25 kg sack. The mill lists W 280-310, P/L 0.50-0.60 and 13.2 g protein per 100 g, for pizza and focaccia with medium to long rising times of 5 to 10 hours, depending on temperature.
Bakes with this flour
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