Molino PasiniPrimitiva Tipo 2
High-extraction Type 2 flour combining elevated fiber and minerals with professional workability. Creates rustic, deeply flavorful products - focaccia, panzerotti, loaves, pizza in pala/teglia. Soft, pliable dough with regular large bubbles that withstands long fermentation. Aromatic flavor you can smell in the raw dough.
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Technical Specifications
Absorption | 62% |
Ash Content | 0.85% |
Falling Number | 300s |
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Molino Pasini Primitiva Tipo 2 is W290 strength, 14.4% protein, a P/L ratio of 0.55, a recommended hydration range of 65–78%, and 62% absorption. High-extraction Type 2 flour combining elevated fiber and minerals with professional workability. Creates rustic, deeply flavorful products - focaccia, panzerotti, loaves, pizza in pala/teglia. Soft, pliable dough with regular large bubbles that withstands long fermentation. Aromatic flavor you can smell in the raw dough. It ferments best over 24–72 hours at room temp (20°C). High extraction Type 2 with excellent fermentation tolerance. Creates rustic, flavorful products.
bread, focaccia, pizza, roman-style, type-2, rustic, high-extraction