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Published spec: type 0, W 320 to 350. The Neapolitan pizza flour of the line, Tipo 0 with wheat germ, W 320 to 350. The mill's recipe card suggests 70 to 80 percent hydration and 24 to 48 hours at 4 degrees, which is process advice, not a published hydration band. The data sheet's ingredient field prints Tipo 00, an inconsistency worth knowing before trusting the type label. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.
Published spec: type 0, W 320 to 350. The Neapolitan pizza flour of the line, Tipo 0 with wheat germ, W 320 to 350. The mill's recipe card suggests 70 to 80 percent hydration and 24 to 48 hours at 4 degrees, which is process advice, not a published hydration band. The data sheet's ingredient field prints Tipo 00, an inconsistency worth knowing before trusting the type label. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.
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