Pandough
Essentia

Molino Piantoni Essentia

StrongFlag of ITItaly

Type 0 pizza flour from Molino Piantoni aimed at light, digestible doughs. Newer formulation in the professional pizza range; confirm W on the current scheda before treating 300 as measured.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 8 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 59–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Type 0 pizza flour from Molino Piantoni aimed at light, digestible doughs. Newer formulation in the professional pizza range; confirm W on the current scheda before treating 300 as measured.

Molino Piantoni Essentia fermentation range

The catalog window for Molino Piantoni Essentia is 24–48 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, professional, type-0, high-hydration, digestibility

Bakes with this flour

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Essentia vs Caprese

Caprese
Caprese
Strength
Strong · W 300Strong · W 300
P/L
—0.65
Protein
12.5%13%+0.5%
Hydration
——
Maturation
4-12h 22°C—