Essentia
Molino Piantoni
The new generation pizza flour from Piantoni, designed for bakers who prioritize lightness and digestibility. An exclusive formulation combining 5 generations of milling expertise with modern dough science, Essentia delivers soft, stable, well-hydrated doughs with exceptional baking performance and outstanding fragrance.
Optimal hydration: 62% – 70%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 4-12 hoursat 22°C
TestedDesigned for lightness and digestibility. High-hydration doughs develop best with moderate fermentation times.
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Best For
Molino Piantoni Essentia is a type 0 flour, W300 strength, 12.5% protein, and a recommended hydration range of 62–70%. The new generation pizza flour from Piantoni, designed for bakers who prioritize lightness and digestibility. An exclusive formulation combining 5 generations of milling expertise with modern dough science, Essentia delivers soft, stable, well-hydrated doughs with exceptional baking performance and outstanding fragrance. It ferments best over 4–12 hours at room temp (22°C). Designed for lightness and digestibility. High-hydration doughs develop best with moderate fermentation times.