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.
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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