Molino PasiniPanettone
Professional panettone flour with the strength (W~380) and protein (15.5%+) needed for Italy's most demanding enriched bread. Handles heavy butter loads and fruit inclusions while maintaining the light, stringy texture panettone requires. Also excellent for colomba and other 'grandi lievitati'.
Comments
0No comments yet. Be the first to share your bake.
Technical Specifications
Absorption | 58% |
Ash Content | 0.6% |
Falling Number | 300s |
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Molino Pasini Panettone is a type 0 flour, W380 strength, 15.5% protein, a P/L ratio of 0.58, a recommended hydration range of 52–62%, and 58% absorption. Professional panettone flour with the strength (W~380) and protein (15.5%+) needed for Italy's most demanding enriched bread. Handles heavy butter loads and fruit inclusions while maintaining the light, stringy texture panettone requires. Also excellent for colomba and other 'grandi lievitati'. It ferments best over 12–36 hours at room temp (26°C). Multi-stage panettone method. Handles heavy fat and fruit loads.
panettone, colomba, enriched-doughs, professional, rare-find