Molino Vigevano Ellevù
Very Strong
Molino Vigevano Ellevù is a professional type 0 soft wheat flour with 1% wheat germ flour. It is intended for croissants, cornetti, brioche and laminated doughs. It contains 14.8% protein. Its W range is 330–360 and its P/L range is 0.7–0.8.
Contains: wheat 0, wheat germ 1%
How the calculator uses this flour
- Fermentation window. With W 345 and 14.8% 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 Ellevù is a professional type 0 soft wheat flour with 1% wheat germ flour. It is intended for croissants, cornetti, brioche and laminated doughs. It contains 14.8% protein. Its W range is 330–360 and its P/L range is 0.7–0.8.
Bakes with this flour
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Ellevù vs Farina tipo “0” S15
Strength
Very Strong · W 345Very Strong · W 345P/L
0.75—Protein
14.8%13.8%-1.0%Hydration
——Maturation
——Ellevù vs Farina tipo “0” S15
Ellevù | ||
|---|---|---|
Strength | Very Strong · W 345 | Very Strong · W 345 |
P/L | 0.75 | — |
Protein | 14.8% | 13.8%-1.0% |
Hydration | — | — |
Maturation | — | — |