100% Emilian flour from the Campi Protetti Pivetti supply chain for indirect doughs with long leavening and high hydration. Made with selected grains from Bologna, Modena and Ferrara provinces. Designed for classic pizzas, bakery and pastry products requiring strong gluten structure and extended fermentation times.
100% Emilian flour from the Campi Protetti Pivetti supply chain for indirect doughs with long leavening and high hydration. Made with selected grains from Bologna, Modena and Ferrara provinces. Designed for classic pizzas, bakery and pastry products requiring strong gluten structure and extended fermentation times.
The catalog window for Molini Pivetti Gran Riserva Rossa is 48–72 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, long-fermentation, high-hydration, indirect-dough, type-00, supply-chain, strong
Absorption | 63% |
Ash Content | 0.55% |
Mix Time | 12-18 min |
Gran Riserva Rossa | ||
|---|---|---|
Strength | Strong · W 320 | Strong · W 320 |
P/L | 0.65 | 0.55-0.10 |
Protein | 13% | 13.5%+0.5% |
Hydration | — | — |
Maturation | 4.8-15.5h 22°C | 4.8-15.5h 22°C |
