Pulcinella
Molini Ambrosio
Premium Type 00 flour for creative pizzaiolos seeking a special product. W350 strength with high gluten content makes it ideal for complex preparations, long maturations, biga/poolish processes, and autolysis. No additives, traditional grinding preserves authentic wheat character. Perfect for innovative pizza concepts requiring strong dough structure.
Optimal hydration: 59% – 73%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-24 hoursat 22°C
OfficialDirect leavening for creative pizza preparations
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Technical Specifications
Absorption | 66% |
Ash Content | 0.55% |
Mix Time | 12-18 min |
Molini Ambrosio Pulcinella is a type 00 flour, W350 strength, 14% protein, a P/L ratio of 0.75, a recommended hydration range of 59–73%, and 66% absorption. Premium Type 00 flour for creative pizzaiolos seeking a special product. W350 strength with high gluten content makes it ideal for complex preparations, long maturations, biga/poolish processes, and autolysis. No additives, traditional grinding preserves authentic wheat character. Perfect for innovative pizza concepts requiring strong dough structure. It ferments best over 12–24 hours at room temp (22°C). Direct leavening for creative pizza preparations
pizza, premium, long-fermentation, biga, poolish, autolysis, type-00, high-strength, creative, professional