Type 00 S15 is a strong, stable pizza flour designed for medium proofing times and more demanding doughs. Its absorption capacity and strength make it an excellent choice for indirect methods and highly hydrated doughs, especially Roman-style tray-bake pizza with a light, airy crumb and crisp base. The flour’s balanced rheology provides good handling in both room-temperature and controlled-temperature fermentation, making it a versatile workhorse for professional pizza operations.
Specifications for product Mulino Padano S15 Tipo 00 Pizza Flour – 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
340
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
<0.65
Protein%
13.5%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
