Integrale
Molini Pizzuti
WHOLE WHEAT FLOUR by Molini Pizzuti. Italian Type wholemeal pizza flour. Technical specifications sourced from manufacturer data; verify before production use.
Optimal fermentation: 6-12 hoursat 22°C
TestedMedium-strength flour (W240). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.
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Best For
Molini Pizzuti Integrale is a type wholemeal flour, W240 strength, 12% protein, and a P/L ratio of 0.90. WHOLE WHEAT FLOUR by Molini Pizzuti. Italian Type wholemeal pizza flour. Technical specifications sourced from manufacturer data; verify before production use. It ferments best over 6–12 hours at room temp (22°C). Medium-strength flour (W240). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.