Molino Vigevano aRoma
Very Strong
Molino Vigevano aRoma is a professional blend for pinsa, Roman-style pizza alla pala and tray pizza. It contains 85% type 0 soft wheat flour, rice flour, re-milled durum semolina, vegetable fibre, wheat germ and sourdough. It has 13.5% protein, W 330–360 and P/L 0.7–0.8.
Contains: wheat 0 85%, rice, durum wheat (re-milled semolina), other ingredients, wheat germ
Incomplete composition data
The label doesn't tell us everything about this flour: whether the sourdough is active or dried. After a bake we'll ask what your bag says.
How the calculator uses this flour
- Fermentation window. With W 345 and 13.5% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 6.5–64 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%.
Molino Vigevano aRoma is a professional blend for pinsa, Roman-style pizza alla pala and tray pizza. It contains 85% type 0 soft wheat flour, rice flour, re-milled durum semolina, vegetable fibre, wheat germ and sourdough. It has 13.5% protein, W 330–360 and P/L 0.7–0.8.
Bakes with this flour
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aRoma vs Farina tipo “0” S15
Strength
Very Strong · W 345Very Strong · W 345P/L
0.75—Protein
13.5%13.8%+0.3%Hydration
——Maturation
——aRoma vs Farina tipo “0” S15
aRoma | ||
|---|---|---|
Strength | Very Strong · W 345 | Very Strong · W 345 |
P/L | 0.75 | — |
Protein | 13.5% | 13.8%+0.3% |
Hydration | — | — |
Maturation | — | — |