Molini PivettiIncanto
A type 0 flour with wheat germ added back, at W 300 and 12.5% protein. The germ is the point: it brings a nutty depth and a livelier fermentation than a plain type 0, because it carries enzymes and fats the white flour has had removed. That is why Pivetti aims it at preferments. It works well in a biga or a poolish, and for refreshing a sourdough starter, and at W 300 it is strong enough to run as a direct dough for Neapolitan pizza over 18 to 48 hours. The germ also shortens its shelf life, so buy a bag you will finish rather than the biggest one.
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Technical Specifications
Absorption | 57% |
Ash Content | 0.7% |
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Molini Pivetti Incanto is a type 0 flour, W300 strength, 12.5% protein, a recommended hydration range of 58–66%, and 57% absorption. A type 0 flour with wheat germ added back, at W 300 and 12.5% protein. The germ is the point: it brings a nutty depth and a livelier fermentation than a plain type 0, because it carries enzymes and fats the white flour has had removed. That is why Pivetti aims it at preferments. It works well in a biga or a poolish, and for refreshing a sourdough starter, and at W 300 it is strong enough to run as a direct dough for Neapolitan pizza over 18 to 48 hours. The germ also shortens its shelf life, so buy a bag you will finish rather than the biggest one. It ferments best over 4.4–14.3 hours at room temp (22°C). For direct dough Neapolitan pizza. Also ideal for biga fermentation at room temp 12-16 hours before incorporating into final dough.
pizza, neapolitan, biga, poolish, sourdough, wheat-germ, pre-dough, type-0