Moreschina
Molino Vigevano
Type 0 enriched flour (W270-290) with vital wheat germ and whole seeds for added nutrition and flavor. Versatile — works for pizza, focaccia, bread, even pastry. 8-10h room temp or 24-72h cold retard at 6C. The wheat germ and seeds give a distinctive toasty, multigrain character.
Optimal hydration: 60% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 4-13 hoursat 22°C
TestedStrong flour (W280). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.
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Molino Vigevano Moreschina is a type 0 flour, W280 strength, 14.3% protein, and a recommended hydration range of 60–68%. Type 0 enriched flour (W270-290) with vital wheat germ and whole seeds for added nutrition and flavor. Versatile — works for pizza, focaccia, bread, even pastry. 8-10h room temp or 24-72h cold retard at 6C. The wheat germ and seeds give a distinctive toasty, multigrain character. It ferments best over 4.1–13 hours at room temp (22°C). Strong flour (W280). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.