Tipo 2
Molino Paolo Mariani
Type 2 version of the Forte line (W330-350, high P/L 0.70-0.80). Same tenacious character as the Type 1 Forte but with more bran and rustic flavor. 48-72h cold retard, long autolyse recommended.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 5-17 hoursat 22°C
TestedVery strong flour (W330). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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Pizza Classica
Molino Paolo Mariani Tipo 2 is a type 2 flour, W330 strength, 16% protein, a P/L ratio of 0.75, and a recommended hydration range of 60–68%. Type 2 version of the Forte line (W330-350, high P/L 0.70-0.80). Same tenacious character as the Type 1 Forte but with more bran and rustic flavor. 48-72h cold retard, long autolyse recommended. It ferments best over 5.1–16.5 hours at room temp (22°C). Very strong flour (W330). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.