Molino Pasini Panettone
Very StrongItaly
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'.
How the calculator uses this flour
- Fermentation window. With W 380 and 15.5% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 57–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
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'.
panettone, colomba, enriched-doughs, professional, rare-find
Bakes with this flour
Loading...
Technical Specifications
Absorption | 58% |
Ash Content | 0.6% |