Tramonti Oro
Molino Vigevano
The premium "Oro" (gold) variant of Tramonti features enhanced stone-ground wheat germ content for superior nutrition and flavor. W 330-360 provides the muscle for 12-24 hour room temperature or extended 48-72 hour cold fermentation. The wheat germ is cold-pressed using Vigevano's exclusive patented process that preserves vitamins A, B, E, D and minerals. Delivers a distinctive golden color and subtle sweetness to the final product. Professional-grade flour for discerning pizzaiolos.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 6-18 hoursat 22°C
OfficialLong leavening develops complex flavors and optimal gluten structure. Premium wheat germ adds distinctive aroma.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 60% |
Ash Content | 0.55% |
Molino Vigevano Tramonti Oro is a type 0 flour, W345 strength, 14.5% protein, a P/L ratio of 0.70, a recommended hydration range of 60–68%, and 60% absorption. The premium "Oro" (gold) variant of Tramonti features enhanced stone-ground wheat germ content for superior nutrition and flavor. W 330-360 provides the muscle for 12-24 hour room temperature or extended 48-72 hour cold fermentation. The wheat germ is cold-pressed using Vigevano's exclusive patented process that preserves vitamins A, B, E, D and minerals. Delivers a distinctive golden color and subtle sweetness to the final product. Professional-grade flour for discerning pizzaiolos. It ferments best over 5.6–18 hours at room temp (22°C). Long leavening develops complex flavors and optimal gluten structure. Premium wheat germ adds distinctive aroma.
pizza, neapolitan, focaccia, bread, type-0, wheat-germ, long-leavening, high-strength, premium