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.
Optimal hydration: 60% – 70%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 24-48 hoursat 25°C
OfficialMedium-long fermentation 24-48h. W300.
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1Based on 1 community bake
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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 24–48 hours at room temp (25°C). Medium-long fermentation 24-48h. W300.
1, premium, biga, preferment, wheat-germ, aromatic