Type 00 S10 is Mulino Padano’s benchmark pizza flour for short and medium proofing times, at room or controlled temperature. Its strength and extensibility are calibrated for authentic Neapolitan-style pizza, giving light, leopard-spotted crusts with a soft, moist crumb. The same technical profile makes it ideal for high-quality focaccia and pan pizza with relatively quick fermentation schedules, ensuring consistency and excellent tolerance.
Specifications for product Mulino Padano S10 Tipo 00 Pizza Flour – Short/Medium Proofing (12.5kg/28lbs)
Flour Properties
Weight
27.56 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
310
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
<0.65
Protein%
12.0%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
