Molino Vigevano Vera Napoli

Name: Molino Vigevano Vera Napoli
Brand: Molino Vigevano

StrongItaly

Molino Vigevano Vera Napoli: professional Tipo 0 soft wheat flour (90%) with re-milled durum semolina, 2% vital wheat germ and sourdough, in 10 kg and 25 kg sacks. The mill lists W 250-270, P/L 0.5-0.7 and 13% protein, and recommends 12-24 hours of leavening, up to 48 hours in the fridge. Made for takeaway round and pan pizza that has to stay crisp after transport.

Contains: wheat 0 90%, durum wheat (re-milled semolina), wheat germ 2%

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.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With W 260 and 13% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 35 h.
Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.