Molini PizzutiCosta d'Amalfi ORO
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.
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Technical Specifications
Absorption | 60% |
Community Ratings
1Based on 1 community bake
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.
premium, biga, preferment, wheat-germ, aromatic, pizza, neapolitan