Pandough
Costa d'Amalfi ORO
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Costa d'Amalfi ORO

Molini Pizzuti

Premium gold version suitable for direct and indirect doughs with 24-48 hour maturation. Excellent elasticity for pizza with risen, light edges. Also excellent as biga starter to enhance flavor and bring out wheat germ aromas.

W Strength
330W
Very Strong
P/L Ratio
0.62
Protein
14%
Hydration
60-70%
Optimal hydration

60% – 70%

45%65%85%95%
60%Min
70%Max

Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.

5-17 hoursat 22°C

Official
4h24h48h72h
5hMin
17hMax

Medium-long fermentation 24-48h. W300.

Community Ratings

1
Handling
5.0
Oven Spring
5.0
Taste
5.0
5.0

Based on 1 community bake

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Best For

Pizza Napoletana

Hydration65.0%
Ball count
Ball weight29 cm

Ingredients

0/4
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Panettone
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Technical Specifications

Absorption
60%

Molini Pizzuti Costa d'Amalfi ORO is W330 strength, 14% protein, a P/L ratio of 0.62, a recommended hydration range of 60–70%, and 60% absorption. Premium gold version suitable for direct and indirect doughs with 24-48 hour maturation. Excellent elasticity for pizza with risen, light edges. Also excellent as biga starter to enhance flavor and bring out wheat germ aromas. It ferments best over 5.1–16.5 hours at room temp (22°C). Medium-long fermentation 24-48h. W300.

1, premium, biga, preferment, wheat-germ, aromatic, pizza, neapolitan