Tradizionale 00 RP
Molino Piantoni
The rapid-leavening variant of Piantoni's AVPN-approved Tradizionale line. Lower W than the MD variant, designed for same-day pizza production with shorter fermentation times. From the family-owned Brescia mill operating since 1850.
Optimal hydration: 56% – 62%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-8 hoursat 22°C
OfficialRapid-rise flour. Designed for 4-8h warm fermentation. 0.3-0.5% fresh yeast. Hydration 56-62%. Ideal for high-volume pizzerias needing same-day production.
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Molino Piantoni Tradizionale 00 RP is a type 00 flour, W240 strength, 12.5% protein, and a recommended hydration range of 56–62%. The rapid-leavening variant of Piantoni's AVPN-approved Tradizionale line. Lower W than the MD variant, designed for same-day pizza production with shorter fermentation times. From the family-owned Brescia mill operating since 1850. It ferments best over 4–8 hours at room temp (22°C). Rapid-rise flour. Designed for 4-8h warm fermentation. 0.3-0.5% fresh yeast. Hydration 56-62%. Ideal for high-volume pizzerias needing same-day production.