Moreschina Ricca
Molino Vigevano
Type 1 flour (W270-290) with 13 cereals and whole seeds — rye, barley, oat, sesame, flax, sunflower, millet, and more. Same strength as standard Moreschina but with a multigrain flavor bomb. 6-8h room temp or 24-72h cold retard.
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 Ricca is a type 1 flour, W280 strength, 14.3% protein, and a recommended hydration range of 60–68%. Type 1 flour (W270-290) with 13 cereals and whole seeds — rye, barley, oat, sesame, flax, sunflower, millet, and more. Same strength as standard Moreschina but with a multigrain flavor bomb. 6-8h room temp or 24-72h cold retard. 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%.