Molino Pasini Pala e Pinsa: professional mix in 10 kg and 25 kg bags. Tipo 0 soft wheat flour with rice flour, wheat sourdough, dextrin, sunflower lecithin and deactivated yeast. 16 g protein per 100 g; the mill publishes no W. For medium to long leavening and high hydration; the mill suggests holding the dough in a cell at 0-4 °C for 1 to 3 days.
Contains: wheat 0, rice, inactive yeast, other ingredients, dried sourdough
Molino Pasini Pala e Pinsa: professional mix in 10 kg and 25 kg bags. Tipo 0 soft wheat flour with rice flour, wheat sourdough, dextrin, sunflower lecithin and deactivated yeast. 16 g protein per 100 g; the mill publishes no W. For medium to long leavening and high hydration; the mill suggests holding the dough in a cell at 0-4 °C for 1 to 3 days.
The catalog window for Molino Pasini Pala e Pinsa is 24–72 hours at 4°C (39°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.
