Luce di Grano 0 RP
Molino Piantoni
The newest evolution of Piantoni's wheat-germ pizza flour line. Luce di Grano (Light of Grain) is an updated formulation of the Anima di Grano series. Rapid-leavening variant for same-day production.
Optimal hydration: 58% – 64%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 4-8 hoursat 22°C
OfficialNew wheat-germ line. Short fermentation 4-8h. Enhanced nutritional profile vs pure 00. 0.3-0.5% fresh yeast.
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Molino Piantoni Luce di Grano 0 RP is a type 0 flour, W260 strength, 13% protein, and a recommended hydration range of 58–64%. The newest evolution of Piantoni's wheat-germ pizza flour line. Luce di Grano (Light of Grain) is an updated formulation of the Anima di Grano series. Rapid-leavening variant for same-day production. It ferments best over 4–8 hours at room temp (22°C). New wheat-germ line. Short fermentation 4-8h. Enhanced nutritional profile vs pure 00. 0.3-0.5% fresh yeast.