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Author Topic: What do you think of this flour?  (Read 292 times)

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Offline luuk777w

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What do you think of this flour?
« on: April 26, 2022, 10:33:06 AM »
I am looking for a new flour to make pizza.
From a local mill I found a flour they said was best for making pizza.

I contacted them for the W value as well as the spec sheet.
It has a W value of 400 +/- 50.
And it has 15.3 grams of protein.

They say it is category "M". I am not really sure what that means, but I think it is type 00.

I added the full spec sheet to my post. (it is translated to English)

Do you guys think this is a good flour?
I can only get it in 25 kg bags, so I can't try a small bag for a couple of pizzas.


Offline FoodSim

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Re: What do you think of this flour?
« Reply #1 on: April 26, 2022, 12:55:12 PM »
Based solely on it being soft wheat and reinforced with gluten to give it a value of 15.3% protein, it's easy to see the intention to make it suitable for pizza is there. Knowing if it makes the kind of pizza you like will only come from experience. There's nothing in the specifications that would suggest it's a bad flour.

I hope you receive more responses than this, and especially from anyone who has experience with the flour. I have a feeling there won't be many.
The yeast flies south in November.

Offline Anton1

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Re: What do you think of this flour?
« Reply #2 on: April 27, 2022, 06:23:41 PM »
 "They say it is category "M". I am not really sure what that means, but I think it is type 00"

Perhaps this source will help: https://www.molinispigadoro.com/en/shop/type-m-flour/

 Anton1
My Title? Call me anything except, "The Late".

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