Molino Vigevano Costiera
StrongItaly
Costiera is a professional Tipo 0 soft wheat flour from Molino Vigevano with 2% wheat germ. It has 13.6% protein, W 290-330 and P/L 0.7-0.8. The mill recommends it for direct doughs and medium fermentation of 24-48 hours, for round pizza, focaccia and bread. Available in 10 kg and 25 kg sacks.
Contains: wheat 0, wheat germ 2%
How the calculator uses this flour
- Fermentation window. With W 310 and 13.6% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Costiera is a professional Tipo 0 soft wheat flour from Molino Vigevano with 2% wheat germ. It has 13.6% protein, W 290-330 and P/L 0.7-0.8. The mill recommends it for direct doughs and medium fermentation of 24-48 hours, for round pizza, focaccia and bread. Available in 10 kg and 25 kg sacks.
pizza, neapolitan, focaccia, type-0, wheat-germ, medium-leavening
Bakes with this flour
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