Molini Pizzuti Tipo 00 Pastry
MediumItaly
Low-protein tipo 00 from Pizzuti for pastry. W220, about 10% protein. Aimed at tarts, biscuits, shortcrust, sponge, and soft cakes.
How the calculator uses this flour
- Fermentation window. With W 220 and 10% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 25 h.
- Hydration range. From its specs, Pandough estimates 45–53% water, and the calculator's hydration band starts there.
Low-protein tipo 00 from Pizzuti for pastry. W220, about 10% protein. Aimed at tarts, biscuits, shortcrust, sponge, and soft cakes.
Bakes with this flour
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Technical Specifications
Absorption | 50% |
Ash Content | 0.55% |
Tipo 00 Pastry vs 00 Fast H6
Strength
Medium · W 220Medium · W 220P/L
0.600.50-0.10Protein
10%11.9%+1.9%Hydration
——Maturation
—4-6h 22°CTipo 00 Pastry vs 00 Fast H6
Tipo 00 Pastry | ||
|---|---|---|
Strength | Medium · W 220 | Medium · W 220 |
P/L | 0.60 | 0.50-0.10 |
Protein | 10% | 11.9%+1.9% |
Hydration | — | — |
Maturation | — | 4-6h 22°C |