Tipo 00 Grano Tenero W320
Valsemøllen
The strong variant from Valsemøllen. W 320 with 14-14.5% protein, milled on Italian Sangati equipment in Denmark. Professional/foodservice only (12.5-25kg bags). Designed for long cold fermentation, poolish, and biga methods.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 20-32 hoursat 22°C
OfficialFermentation window from flour profile data.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Valsemøllen Tipo 00 Grano Tenero W320 is a type 00 flour, W320 strength, 14% protein, and a recommended hydration range of 60–68%. The strong variant from Valsemøllen. W 320 with 14-14.5% protein, milled on Italian Sangati equipment in Denmark. Professional/foodservice only (12.5-25kg bags). Designed for long cold fermentation, poolish, and biga methods. It ferments best over 48–96 hours at fridge (4°C). Strong Danish-milled flour (W320). Designed for long cold fermentation 48-72h+. Excellent for poolish and biga methods. 0.05-0.1% fresh yeast.
pizza, type-00, danish, high-protein, long-rise, professional