Tipo 00 Pastry
Molini Pizzuti
Low-protein Type 00 specifically for pastry from Pizzuti. W220 with moderate strength for tarts, biscuits, shortcrust, sponge cakes and soft cakes. 100% Italian flour with clean flavor and fine crumb. The Italian pastry chef's choice.
Optimal hydration: 45% – 55%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 3-10 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Best For
Pizza Classica
Technical Specifications
Absorption | 50% |
Ash Content | 0.55% |
Molini Pizzuti Tipo 00 Pastry is a type 00 flour, W220 strength, 10% protein, a P/L ratio of 0.60, a recommended hydration range of 45–55%, and 50% absorption. Low-protein Type 00 specifically for pastry from Pizzuti. W220 with moderate strength for tarts, biscuits, shortcrust, sponge cakes and soft cakes. 100% Italian flour with clean flavor and fine crumb. The Italian pastry chef's choice.