Valsemøllen Tipo 00 Hvedemel
StrongDenmark
A Tipo 00 wheat flour for bread and pizza.
How the calculator uses this flour
- Fermentation window. With 12.5% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 42 h.
- Hydration range. From its specs, Pandough estimates 59–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
A Tipo 00 wheat flour for bread and pizza.
Bakes with this flour
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Tipo 00 Hvedemel vs "00" Extra Fine
Strength
StrongStrongP/L
—0.55Protein
12.5%12.5%Hydration
——Maturation
—3.8-11.8h 22°CTipo 00 Hvedemel vs "00" Extra Fine
Tipo 00 Hvedemel | ||
|---|---|---|
Strength | Strong | Strong |
P/L | — | 0.55 |
Protein | 12.5% | 12.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |