WHOLE WHEAT FLOUR
Molini Pizzuti
Organic stone-milled wholemeal (W240, P/L 0.90 — extremely tenacious). That P/L of 0.90 means this flour fights you during shaping — use it at 20-30% in a blend, not solo. Adds rustic flavor and nutritional depth.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
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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Technical Specifications
Absorption | 65% |
Ash Content | 1.4% |
Molini Pizzuti WHOLE WHEAT FLOUR is a type wholemeal flour, W240 strength, 13% protein, a P/L ratio of 0.90, a recommended hydration range of 58–65%, and 65% absorption. Organic stone-milled wholemeal (W240, P/L 0.90 — extremely tenacious). That P/L of 0.90 means this flour fights you during shaping — use it at 20-30% in a blend, not solo. Adds rustic flavor and nutritional depth. 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%.