Pandough
Tosca Farina Pizzamel

Valsemøllen Tosca Farina Pizzamel

StrongFlag of DKDenmark

Valsemøllen Tosca Farina Pizzamel, Danish tipo 00 from NaturAks wheat, milled on Sangati equipment. Maker cites about W 280-290 and 12.5% protein for Neapolitan-style and long-fermented pizza. Up to roughly 72h fermentation in mill positioning.

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 12 h at 22°C, inside a 8–16 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Valsemøllen Tosca Farina Pizzamel, Danish tipo 00 from NaturAks wheat, milled on Sangati equipment. Maker cites about W 280-290 and 12.5% protein for Neapolitan-style and long-fermented pizza. Up to roughly 72h fermentation in mill positioning.

Valsemøllen Tosca Farina Pizzamel fermentation range

The catalog window for Valsemøllen Tosca Farina Pizzamel is 24–72 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, neapolitan, clean-wheat

Bakes with this flour

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Tosca Farina Pizzamel vs 00 BLU

00 BLU
00 BLU
Strength
Strong · W 285Strong · W 290
P/L
—0.55
Protein
12.5%13%+0.5%
Hydration
——
Maturation
8-16h 22°C4.3-13.6h 22°C-3h