Lievitati
Molini Pivetti
The powerhouse flour for Italian holiday baking. Ultra-high W strength (380-420) and 14% protein create the robust gluten network essential for panettone, pandoro, and colomba. Handles enriched doughs loaded with butter, eggs, and sugar while maintaining structure through marathon biga and mother yeast fermentations. Delivers the signature tall, soft, shreddy crumb of great lievitati.
Optimal hydration: 50% – 60%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-24 hoursat 26°C
OfficialFirst rise after mixing enriched dough. Typically 12-18 hours depending on enrichment level. Keep dough around 26-28C for active yeast.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Technical Specifications
Absorption | 55% |
Ash Content | 0.55% |
Molini Pivetti Lievitati is a type 00 flour, W400 strength, 14% protein, a recommended hydration range of 50–60%, and 55% absorption. The powerhouse flour for Italian holiday baking. Ultra-high W strength (380-420) and 14% protein create the robust gluten network essential for panettone, pandoro, and colomba. Handles enriched doughs loaded with butter, eggs, and sugar while maintaining structure through marathon biga and mother yeast fermentations. Delivers the signature tall, soft, shreddy crumb of great lievitati. It ferments best over 12–24 hours at room temp (26°C). First rise after mixing enriched dough. Typically 12-18 hours depending on enrichment level. Keep dough around 26-28C for active yeast.
panettone, pandoro, colomba, brioche, enriched-dough, high-strength, holiday-baking, type-00