Molino Paolo Mariani Urbano Tipo 2 Forte is a high-strength Type 2 soft wheat flour made from 100% Italian soft wheat from the mill’s controlled supply chain. It is designed for long leavening times of 48–72 hours in the refrigerator and is especially suited topizza in pala, Roman-style pan pizza, contemporary pizza, and other leavened baked goods.
What makes this flour stand out is its balance of strength, absorption, and fiber-rich Type 2 character. A W of 330 and 16% protein make this flour ideal for high hydration, long cold fermentation, and doughs that need both elasticity and structure.
Specifications for product Molino Paolo Mariani Tipo 2 Forte "Urbano" Flour (25kg/55lbs)
Flour Properties
Weight
55.12 lb
Coarseness
How finely the flour is ground
Tipo 2
Grain origin
100% Italian grains 🇮🇹
W Rating
The W rating measures the strength of flour and commonly ranges from 80 to 480
330
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
0,70-0,80
Protein%
16%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
