100% Emilian flour from the Campi Protetti Pivetti supply chain, certified by CSQA. Made with selected grains from the provinces of Ferrara, Bologna and Modena. Designed for medium-long leavening to create classic soft pizza. The Gran Riserva line represents Pivetti's best quality with traced and guaranteed origin.
100% Emilian flour from the Campi Protetti Pivetti supply chain, certified by CSQA. Made with selected grains from the provinces of Ferrara, Bologna and Modena. Designed for medium-long leavening to create classic soft pizza. The Gran Riserva line represents Pivetti's best quality with traced and guaranteed origin.
The catalog window for Molini Pivetti Gran Riserva Arancione is 24–48 hours at 4°C (39°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.
pizza, campi-protetti, emilian, csqa-certified, medium-fermentation, classic, soft-pizza, type-00, supply-chain
Absorption | 60% |
Ash Content | 0.55% |
Mix Time | 10-15 min |
Gran Riserva Arancione | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 290 |
P/L | 0.60 | 0.55-0.05 |
Protein | 12.5% | 13%+0.5% |
Hydration | — | — |
Maturation | 6-12h 22°C | 4.3-13.6h 22°C0h |
