Molino Piantoni Nativa
Italy
An innovative Type 2 flour based on ancient Einkorn wheat (Monococco Shebar), developed in collaboration with Franco Pepe and the University of Brescia. Creates a distinctive pizza with darker color, thinner profile, and flat edges - crispy, crumbly, and highly digestible. A full-bodied flour rich in fiber, protein, and vitamins for health-conscious pizzaiolos.
Contains: einkorn
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
An innovative Type 2 flour based on ancient Einkorn wheat (Monococco Shebar), developed in collaboration with Franco Pepe and the University of Brescia. Creates a distinctive pizza with darker color, thinner profile, and flat edges - crispy, crumbly, and highly digestible. A full-bodied flour rich in fiber, protein, and vitamins for health-conscious pizzaiolos.
pizza, professional, type-2, ancient-grain, einkorn, digestibility, vegetarian, vegan
Bakes with this flour
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Nativa vs Auris Pura
Nativa | ||
|---|---|---|
Strength | — | — |
Protein | 13% | 4.9%-8.1% |
Hydration | — | — |
Maturation | — | — |