Mulino Padano S20 in a 1kg format is the high-strength pizza flour for home bakers who want long, cold proofing and very open, light pizza crumbs. Thanks to its Manitoba-style protein content and absorption capacity, it copes effortlessly with long maturation and high hydration, producing doughs that bake up with a pronounced oven spring and delicate, digestible crumb structure. It pairs well with sourdough or biga-style preferments for flavour-forward, modern pizza. This flour is also perfect for New York style pizza.
Specifications for product Mulino Padano S20 Tipo 00 Pizza Flour – Long Proofing (1kg/2.2lbs)
Flour Properties
Weight
2.2 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.
