Molini Pivetti Antica Tradizione
Strong
Pizza flour blend with soft wheat type 0 flour, toasted wholemeal soy flour, fine wheat bran and remilled durum wheat semolina. It contains 12% protein.
Contains: wheat 0, soy (wholemeal), wheat (bran), durum wheat (re-milled semolina)
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks 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 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Pizza flour blend with soft wheat type 0 flour, toasted wholemeal soy flour, fine wheat bran and remilled durum wheat semolina. It contains 12% protein.
Bakes with this flour
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