Molino Pasini Primitiva Tipo 2
StrongItaly
Soft wheat type 2 flour for bread and pizza. Protein: 14.4%. W 280-300. P/L 0.5-0.6.
Contains: wheat 2
How the calculator uses this flour
- Fermentation window. With W 290 and 14.4% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 44 h.
- Hydration range. From its specs, Pandough estimates 63–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Soft wheat type 2 flour for bread and pizza. Protein: 14.4%. W 280-300. P/L 0.5-0.6.
bread, focaccia, pizza, roman-style, type-2, rustic, high-extraction
Bakes with this flour
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Primitiva Tipo 2 vs Nobilgrano N Blu Tipo 1
Strength
Strong · W 290Strong · W 290P/L
0.55—Protein
14.4%13%-1.4%Hydration
——Maturation
——Primitiva Tipo 2 vs Nobilgrano N Blu Tipo 1
Primitiva Tipo 2 | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 290 |
P/L | 0.55 | — |
Protein | 14.4% | 13%-1.4% |
Hydration | — | — |
Maturation | — | — |