Molini Pivetti Incanto
StrongItaly
Molini Pivetti Incanto: Tipo 0 soft wheat flour with 1% toasted wheat germ, in 5 kg and 10 kg bags. The mill lists W 280-320, P/L 0.55-0.75, 57% absorption and 13.5 g protein per 100 g. Pivetti aims it at biga and poolish preferments, sourdough refreshments and direct pizza doughs, with fermentation from 18 to 48 hours.
Contains: wheat 0, wheat germ 1%
How the calculator uses this flour
- Fermentation window. With W 300 and 13.5% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 57–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Molini Pivetti Incanto: Tipo 0 soft wheat flour with 1% toasted wheat germ, in 5 kg and 10 kg bags. The mill lists W 280-320, P/L 0.55-0.75, 57% absorption and 13.5 g protein per 100 g. Pivetti aims it at biga and poolish preferments, sourdough refreshments and direct pizza doughs, with fermentation from 18 to 48 hours.
pizza, neapolitan, biga, poolish, sourdough, wheat-germ, pre-dough, type-0
Bakes with this flour
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