100% Italian flour from Molino Mariani using wheat from Marche and Emilia-Romagna regions. High stability and superior aroma from carefully selected varieties. Ideal for pizza and bread with short to medium rising times. Also excellent for piadina. Since 1905, uncompromising on quality.
100% Italian flour from Molino Mariani using wheat from Marche and Emilia-Romagna regions. High stability and superior aroma from carefully selected varieties. Ideal for pizza and bread with short to medium rising times. Also excellent for piadina. Since 1905, uncompromising on quality.
The catalog window for Molino Paolo Mariani Pane e Pizza is 3.6–11.1 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Absorption | 56% |
Ash Content | 0.55% |
Pane e Pizza | ||
|---|---|---|
Strength | Strong · W 250 | Strong · W 250 |
P/L | 0.55 | 0.55 |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | 3.6-11.1h 22°C | 3.6-11.1h 22°C |
