Gran Riserva Arancione
Molini Pivetti
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.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-12 hoursat 22°C
OfficialMedium-long leavening for classic soft pizza
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Technical Specifications
Absorption | 60% |
Ash Content | 0.55% |
Mix Time | 10-15 min |
Molini Pivetti Gran Riserva Arancione is a type 00 flour, W290 strength, 12.5% protein, a P/L ratio of 0.60, a recommended hydration range of 58–65%, and 60% absorption. 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. It ferments best over 6–12 hours at room temp (22°C). Medium-long leavening for classic soft pizza
pizza, campi-protetti, emilian, csqa-certified, medium-fermentation, classic, soft-pizza, type-00, supply-chain