Pureza 0000
Argentina
Argentine 0000 supermarket pastry/cake flour from Pureza, lower strength than 000, about soft-protein pastry grade. Fine for cakes, cookies and short-crust; too weak for pizza structure or long ferments. No mill-published Chopin W.
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 36 h.
- Hydration range. From its specs, Pandough estimates 61–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Argentine 0000 supermarket pastry/cake flour from Pureza, lower strength than 000, about soft-protein pastry grade. Fine for cakes, cookies and short-crust; too weak for pizza structure or long ferments. No mill-published Chopin W.
Bakes with this flour
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Technical Specifications
Absorption | 62% |
Ash Content | 0.55% |
0000 vs "00" Extra Fine
Strength
—StrongP/L
—0.55Protein
9%12.5%+3.5%Hydration
——Maturation
—3.8-11.8h 22°C0000 vs "00" Extra Fine
0000 | ||
|---|---|---|
Strength | — | Strong |
P/L | — | 0.55 |
Protein | 9% | 12.5%+3.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |