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.
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.
The catalog window for Molino Piantoni Tradizionale 00 RP is 4–8 hours at 22°C (72°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.
Tradizionale 00 RP | ||
|---|---|---|
Strength | Medium · W 240 | Medium · W 240 |
P/L | — | 0.55 |
Protein | 12.5% | 11%-1.5% |
Hydration | — | — |
Maturation | 4-8h 22°C | 2-8h 20°C-1h |
