If you love big flavor from time, Molino Piantoni Tradizionale “00 LG” is your go-to. It’s designed for long fermentation—think 16+ hours at 18–20°C or 48–72 hours cold—while still giving you a dough that opens smoothly and bakes up soft and aromatic.
This flour is perfect for Neapolitan-style pizza, contemporary pizza, tray pizza, and focaccia. Best for very long, or cold fermentation for up to 72 hours at 4°C.
Specifications for product Molino Piantoni 00 LG Pizza Flour - Long Fermentation (10kg/22lbs)
Flour Properties
Weight
22.05 lb
Coarseness
How finely the flour is ground
Tipo 00
W Rating
The W rating measures the strength of flour and commonly ranges from 80 to 480
370
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
0,50–0,60
Protein%
14.5%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
