Tipo 1 ORO
Molini Pizzuti
Premium Type 1 flour from Pizzuti with added wheat germ. W300 for medium-long maturation (24-48h) delivering extensible dough and pronounced, light cornicione. The wheat germ amplifies flavor, especially when used in biga or poolish preferments. Also excellent for artisan bread.
Optimal hydration: 60% – 72%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 24-48 hoursat 22°C
OfficialW300. Medium-long 24-48h.
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Technical Specifications
Absorption | 57% |
Ash Content | 0.75% |
Molini Pizzuti Tipo 1 ORO is W300 strength, 13% protein, a P/L ratio of 0.58, a recommended hydration range of 60–72%, and 57% absorption. Premium Type 1 flour from Pizzuti with added wheat germ. W300 for medium-long maturation (24-48h) delivering extensible dough and pronounced, light cornicione. The wheat germ amplifies flavor, especially when used in biga or poolish preferments. Also excellent for artisan bread. It ferments best over 24–48 hours at room temp (22°C). W300. Medium-long 24-48h.