Molino Piantoni Luce di Grano 0 RP
MediumItaly
Molino Piantoni Luce di Grano 0 RP: professional Tipo 0 flour with vital wheat germ in a 25 kg sack. The mill lists W 200-230, P/L 0.45-0.55 and 12.4 g protein per 100 g, for pizza and focaccia with short rising times of 3 to 5 hours, depending on temperature.
Contains: wheat 0, wheat germ
How the calculator uses this flour
- Fermentation window. With W 215 and 12.4% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 24 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Molino Piantoni Luce di Grano 0 RP: professional Tipo 0 flour with vital wheat germ in a 25 kg sack. The mill lists W 200-230, P/L 0.45-0.55 and 12.4 g protein per 100 g, for pizza and focaccia with short rising times of 3 to 5 hours, depending on temperature.
Bakes with this flour
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