Panettone
Molino Pasini
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'.
Optimal hydration: 52% – 62%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-36 hoursat 26°C
TestedMulti-stage panettone method. Handles heavy fat and fruit loads.
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Technical Specifications
Absorption | 58% |
Ash Content | 0.6% |
Falling Number | 300ms |
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