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Tipo 00 Grano Tenero W320

Valsemøllen Tipo 00 Grano Tenero W320

StrongFlag of DKDenmark

Valsemøllen Tipo 00 Grano Tenero W320, Danish-milled on Italian Sangati equipment. Mill states W 320 and about 14.5% protein, no ascorbic acid. Foodservice bags (12.5-25 kg) for long cold fermentation, poolish and biga.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 15 h at 22°C, inside a 10–21 h window. In the fridge at 4°C, it holds 48–96 h.
  • Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Valsemøllen Tipo 00 Grano Tenero W320, Danish-milled on Italian Sangati equipment. Mill states W 320 and about 14.5% protein, no ascorbic acid. Foodservice bags (12.5-25 kg) for long cold fermentation, poolish and biga.

Valsemøllen Tipo 00 Grano Tenero W320 fermentation range

The catalog window for Valsemøllen Tipo 00 Grano Tenero W320 is 48–96 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, type-00, danish, high-protein, long-rise, professional

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Tipo 00 Grano Tenero W320 vs 00 ORO di Napoli

00 ORO di Napoli
00 ORO di Napoli
Strength
Strong · W 320Strong · W 320
P/L
—0.55
Protein
14%13.5%-0.5%
Hydration
——
Maturation
48-96h 4°C4.8-15.5h 22°C-62h