Molini PivettiLievitati
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.
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Technical Specifications
Absorption | 55% |
Ash Content | 0.55% |
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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 6.6–21.5 hours at room temp (22°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