Pane e Pizza
Molino Paolo Mariani
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.
Optimal hydration: 58% – 68%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 6-24 hoursat 22°C
Tested100% Italian wheat from Marche and Emilia-Romagna. Short to medium rise times.
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Best For
Pizza Classica
Technical Specifications
Absorption | 56% |
Ash Content | 0.55% |
Molino Paolo Mariani Pane e Pizza is a type 00 flour, W250 strength, 12% protein, a P/L ratio of 0.55, a recommended hydration range of 58–68%, and 56% absorption. 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. It ferments best over 6–24 hours at room temp (22°C). 100% Italian wheat from Marche and Emilia-Romagna. Short to medium rise times.