Primitiva Tipo 2
Molino Pasini
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.
Optimal hydration: 65% – 78%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 24-72 hoursat 20°C
TestedHigh extraction Type 2 with excellent fermentation tolerance. Creates rustic, flavorful products.
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Technical Specifications
Absorption | 62% |
Ash Content | 0.85% |
Falling Number | 300ms |
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