Luce di Grano 0 MD
Molino Piantoni
Medium-leavening variant of the Luce di Grano line. Balanced W strength for 8-24h fermentation, combining the practical middle ground with wheat germ nutrition and flavor benefits.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-16 hoursat 22°C
OfficialMedium-rise wheat-germ flour. 8-16h warm fermentation. 0.2-0.3% fresh yeast. Good balance of convenience and flavor.
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Molino Piantoni Luce di Grano 0 MD is a type 0 flour, W300 strength, 13.5% protein, and a recommended hydration range of 58–65%. Medium-leavening variant of the Luce di Grano line. Balanced W strength for 8-24h fermentation, combining the practical middle ground with wheat germ nutrition and flavor benefits. It ferments best over 8–16 hours at room temp (22°C). Medium-rise wheat-germ flour. 8-16h warm fermentation. 0.2-0.3% fresh yeast. Good balance of convenience and flavor.