Molino Vigevano Verace
Medium
Molino Vigevano Verace is a professional type 0 soft wheat flour with 2% wheat germ flour. It is intended for crisp pizza, pasta and bread. It contains 11.2% protein. Its W range is 200–230 and its P/L range is 0.6–0.8.
Contains: wheat 0, wheat germ 2%
How the calculator uses this flour
- Fermentation window. With W 215 and 11.2% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 24 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Molino Vigevano Verace is a professional type 0 soft wheat flour with 2% wheat germ flour. It is intended for crisp pizza, pasta and bread. It contains 11.2% protein. Its W range is 200–230 and its P/L range is 0.6–0.8.
Bakes with this flour
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Verace vs Luce di Grano 0 RP
Strength
Medium · W 215Medium · W 215P/L
0.700.50-0.20Protein
11.2%12.4%+1.2%Hydration
——Maturation
——Verace vs Luce di Grano 0 RP
Verace | ||
|---|---|---|
Strength | Medium · W 215 | Medium · W 215 |
P/L | 0.70 | 0.50-0.20 |
Protein | 11.2% | 12.4%+1.2% |
Hydration | — | — |
Maturation | — | — |