Author Topic: anyone knows farina di grano tenero tipo 00 le 5 stagioni?  (Read 7184 times)

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Pizza01

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anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« on: March 07, 2011, 05:28:17 PM »
i found this flour in russion supermarket here it said its good for traditional pizza makking
max humidity conditions 15.5%
minimum protiens 10%
minimum wet gluten 26%
minimum water absorbtion 53%
minimum dough stability 3'

i want to try it and i think of mixing it with bread flour, what do you say ?

last time i tried tipo 00 flour was piveti somthing and it sticked to my stone! and the pizza was ruin.

any recomendetion?
« Last Edit: March 07, 2011, 05:33:33 PM by msheetrit »


Offline Mmmph

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #1 on: March 07, 2011, 08:37:03 PM »
I've used the red label. I prefer Caputo when using 00 flour.
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Pizza01

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #2 on: March 08, 2011, 09:47:04 AM »
we dont have lots of flour here in israel. we have only onw kind of bread flour.
this is the second 00 flour i have found here.
we dont have caputo if i want caputo i have to import it from ebay and it cost a lot.
so what do you think to mix it with bread flour? how much? 50%/50%?   25%/75% ?
and thank you

Offline Mmmph

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #3 on: March 08, 2011, 10:40:11 AM »
Blending depends on how hot you bake.

Unless you have a high heat source (650-700F or higher), I'd blend it 25/75 or 30/70.
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Pizza01

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #4 on: March 08, 2011, 01:22:28 PM »
my oven maximum temperature is 270cl, i preheated with my shamut stone 80 minutes.

so 25% this flour and 75% bread flour?

Offline Mmmph

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #5 on: March 08, 2011, 03:34:29 PM »
270C = 518F

That's not really very hot for 00 flour.

The less 00 the better. I'm not sure 00 will give you good reults at 518F.

Anyone? Bueller? Bueller?
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Offline dellavecchia

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #6 on: March 08, 2011, 04:22:59 PM »
Caputo pizzeria 00 flour is not the same as this flour. Caputo pizzeria is formulated for high temp cooking, using a blend of specific flours (around 11.5% protein), and does not work as well in lower temp situations. That is NOT to say that all 00 flours will not work in lower temps. "00" refers to the fineness of the grind, and is not an indicator of the softness of the wheat. That being said, flours from Europe are softer by nature as compared to American wheat.

I would try the flour with 30% bread flour, since it has a relatively low protein to begin with, and see what happens. I have no experience with this flour, though.

John
« Last Edit: March 09, 2011, 06:31:57 AM by dellavecchia »

Pizza01

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #7 on: March 08, 2011, 05:01:38 PM »
thank you john. so then its 70% 00 /30% bread flour. ?

or maybe i think i will return it to the store and finish it, if its should be use for higheir temperature then i dont think i should even try it.

thank you Mmmph and thank you john.

Offline dellavecchia

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #8 on: March 09, 2011, 06:38:51 AM »
Michael - As far as I know this flour is not made specifically for high temps.

John

Pizza01

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #9 on: March 09, 2011, 06:52:41 AM »
ok, so i will make a batch today and we will see tomarrow.


Pizza01

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #10 on: March 09, 2011, 12:02:29 PM »
here is what happened the last time i used tipo 00 but it was 100%.
http://www.pizzamaking.com/forum/index.php/topic,12548.msg120587.html#msg120587

varasano also writen on his blog what you guys have said "The 00 has a finer mill and also it will absorb much less water than the other flours. The 00 flour really is quite different than the others. If you are baking at under 750F, you should really not use 00. It will never brown and you'll have much more luck with another flour."

so i will try using it with 30% like john recomended, more then that it will go wrong i am sure of that.

Offline dellavecchia

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #11 on: March 09, 2011, 12:23:44 PM »
here is what happened the last time i used tipo 00 but it was 100%.
http://www.pizzamaking.com/forum/index.php/topic,12548.msg120587.html#msg120587

varasano also writen on his blog what you guys have said "The 00 has a finer mill and also it will absorb much less water than the other flours. The 00 flour really is quite different than the others. If you are baking at under 750F, you should really not use 00. It will never brown and you'll have much more luck with another flour."

so i will try using it with 30% like john recomended, more then that it will go wrong i am sure of that.


If the bread flour is malted, then it will help with browning. You can also add some sugar to the recipe.

I think it might be a bit far reaching to say all 00 flour will never brown, but it will definitely take a bit longer to brown.

Let us know how it turns out, I am very interested to see the results.

John

Pizza01

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #12 on: March 09, 2011, 12:28:20 PM »
yes, i going to add 1% sugar.

ok i will post, but i wont be tomarrow is will be on saterday because the family coming.

i will do the batch on friday and let it fermented 24 hours in room temp, like you teached me  ;D.

Offline Mmmph

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #13 on: March 09, 2011, 12:34:40 PM »
BTW, here's a link to a PDF file showing Le 5 Stagiono flours.

I've used the "Superior 00"...The last item on page 2.

You're using "Type 00"...The second item on page 3.

http://www.molinoagugiaro.it/download/5StagIng.pdf

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Pizza01

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #14 on: March 09, 2011, 01:11:03 PM »
BTW, here's a link to a PDF file showing Le 5 Stagiono flours.

I've used the "Superior 00"...The last item on page 2.

You're using "Type 00"...The second item on page 3.

http://www.molinoagugiaro.it/download/5StagIng.pdf



wow thank you for posting it.

Pizza01

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #15 on: March 10, 2011, 06:43:22 PM »
i started it here http://www.pizzamaking.com/forum/index.php/topic,12548.msg130746.html#msg130746
john i sented you pm please take a look i need advise from you.

Offline andreguidon

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #16 on: March 12, 2011, 06:55:16 AM »
Hi Michael,

ive used this flour for a while (and i like it), but not this one that you purchased and it work very well in the WFO, this one that you purchased it a has a W200 value, so you cant push the fermentation time for so long, maybe 8hours max...

PS : the flour that i use for a while was the Blue (superior flour model), this one that you purchased is similar to a all purpose.

this is my post about the flour http://www.pizzamaking.com/forum/index.php/topic,10600.0.html
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Pizza01

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #17 on: March 12, 2011, 07:55:31 AM »
hey andre,

what is w200?
about fermention time, why its good for 8 hours? (by the way the dough now is after fermention)

i did another batch to try under the broiler with 50/50 mix with bf. 

Pizza01

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #18 on: March 12, 2011, 01:10:24 PM »
If the bread flour is malted, then it will help with browning. You can also add some sugar to the recipe.

I think it might be a bit far reaching to say all 00 flour will never brown, but it will definitely take a bit longer to brown.

Let us know how it turns out, I am very interested to see the results.

John


well baking time was 40 second more, when i spreaded the dough it was littel bit harder then just using bf. other then that i diden noticed any diference.
i postet the result in my latest pizza thread.
http://www.pizzamaking.com/forum/index.php/topic,12548.msg130944.html#msg130944

i also did another pie using 50% farina di grano tenero tipo 00/50% bf.
this one was under the broiler.  
http://www.pizzamaking.com/forum/index.php/topic,12548.msg130947.html#msg130947
« Last Edit: March 12, 2011, 01:16:38 PM by msheetrit »

Offline andreguidon

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Re: anyone knows farina di grano tenero tipo 00 le 5 stagioni?
« Reply #19 on: March 12, 2011, 04:24:42 PM »
Hi Michael,

The W is the strength of the flour, how long it holds fermenting until it brakes down....

http://www.wheatflourbook.org/Main.aspx?p=35
"Simplicity is the ultimate sophistication." Leonardo da Vinci