Mulino Padano S20 is Mulino Padano’s high-protein flour for long proofing and maturation. Its outstanding protein profile and strong gluten network allow for extended fermentation, both in direct and indirect doughs, with high hydration and very small amounts of yeast. S20 is particularly suited to contemporary high-hydration pizza, long-fermented dough balls, focaccia and other products where maximum flavour development, alveolation and digestibility are desired. This flour is also perfect for New York style pizza.
Specifications for product Mulino Padano S20 Tipo 00 Pizza Flour – Long 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
400
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
<0.70
Protein%
15.0%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
