Verde
Molino Pasini
AVPN-approved Neapolitan pizza flour - one of few non-Caputo flours on the approved list. W280-310 with P/L 0.50-0.60 makes it slightly stronger than Caputo Pizzeria. Absorbs slightly less water, ferments a few hours longer, and delivers a crisper cornicione with softer interior. An excellent Pizzeria alternative.
Optimal hydration: 58% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 4-14 hoursat 22°C
TestedAVPN approved. Same-day or next-day preparations. Morning prep for evening bake.
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Comments
1does anyone know the actual W on this? package says "long fermentation" but thats not a number...
Best For
Pizza Napoletana
Technical Specifications
Absorption | 56% |
Ash Content | 0.55% |
Falling Number | 300s |
Molino Pasini Verde is a type 00 flour, W295 strength, 12.6% protein, a P/L ratio of 0.55, a recommended hydration range of 58–68%, and 56% absorption. AVPN-approved Neapolitan pizza flour - one of few non-Caputo flours on the approved list. W280-310 with P/L 0.50-0.60 makes it slightly stronger than Caputo Pizzeria. Absorbs slightly less water, ferments a few hours longer, and delivers a crisper cornicione with softer interior. An excellent Pizzeria alternative. It ferments best over 4.4–13.9 hours at room temp (22°C). AVPN approved. Same-day or next-day preparations. Morning prep for evening bake.