Molino Vigevano Tramonti
Very StrongItaly
Molino Vigevano Tramonti: professional Tipo 0 soft wheat flour with 2% vital wheat germ, in 10 kg and 25 kg sacks. The mill lists W 330-360, P/L 0.7-0.8 and 14.5% protein, and aims it at long leavening beyond 48 hours, hydration up to 80% and preferments, for round and pan pizza, bread and focaccia.
Contains: wheat 0, wheat germ 2%
How the calculator uses this flour
- Fermentation window. With W 345 and 14.5% 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 Tramonti: professional Tipo 0 soft wheat flour with 2% vital wheat germ, in 10 kg and 25 kg sacks. The mill lists W 330-360, P/L 0.7-0.8 and 14.5% protein, and aims it at long leavening beyond 48 hours, hydration up to 80% and preferments, for round and pan pizza, bread and focaccia.
pizza, neapolitan, focaccia, bread, type-0, wheat-germ, long-leavening, high-strength, premium
Bakes with this flour
Loading...
Tramonti vs BELLA ROMANA Mix
Strength
Very Strong · W 345Very Strong · W 340P/L
0.75—Protein
14.5%14%-0.5%Hydration
——Maturation
—48-96h 4°CTramonti vs BELLA ROMANA Mix
Tramonti | ||
|---|---|---|
Strength | Very Strong · W 345 | Very Strong · W 340 |
P/L | 0.75 | — |
Protein | 14.5% | 14%-0.5% |
Hydration | — | — |
Maturation | — | 48-96h 4°C |