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.
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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