Tipo 1 RICCA
Molino Signetti
Lightly refined flour with intensely amber color, rich in micronized wheat germ. Higher nutritional value with excellent flavor. Type 1 designation indicates less refinement than 00.
Optimal hydration: 60% – 70%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 20-32 hoursat 22°C
TestedFermentation window from flour profile data.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Technical Specifications
Falling Number | 330ms |
Molino Signetti Tipo 1 RICCA is W310 strength, 14.5% protein, and a recommended hydration range of 60–70%. Lightly refined flour with intensely amber color, rich in micronized wheat germ. Higher nutritional value with excellent flavor. Type 1 designation indicates less refinement than 00. It ferments best over 24–72 hours at fridge (4°C). Amber color, enhanced nutrition from wheat germ