Primitiva Integrale
Molino Pasini
Exceptionally high-protein (16.2%) whole wheat flour from Pasini. Unusual for whole wheat - offers excellent elasticity and absorption while maintaining fiber content. Perfect for croissants, wholemeal cakes, ciabatta. Freezes well. More delicate than typical US whole wheat, as found at Arnolfo restaurant in Italy.
Optimal hydration: 70% – 85%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 12-48 hoursat 20°C
TestedVery high protein whole wheat. Excellent elasticity and absorption for wholegrain.
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Technical Specifications
Absorption | 70% |
Ash Content | 1.5% |
Molino Pasini Primitiva Integrale is a type wholemeal flour, 16.2% protein, a recommended hydration range of 70–85%, and 70% absorption. Exceptionally high-protein (16.2%) whole wheat flour from Pasini. Unusual for whole wheat - offers excellent elasticity and absorption while maintaining fiber content. Perfect for croissants, wholemeal cakes, ciabatta. Freezes well. More delicate than typical US whole wheat, as found at Arnolfo restaurant in Italy. It ferments best over 12–48 hours at room temp (20°C). Very high protein whole wheat. Excellent elasticity and absorption for wholegrain.
whole-wheat, bread, pastry, ciabatta, high-protein, nutritious