Type 00 soft wheat flour for large Italian lievitati. Mill publishes W 380-420 with high protein for panettone, pandoro, colomba, and other enriched doughs that need structure through long biga or mother-yeast ferments.
Type 00 soft wheat flour for large Italian lievitati. Mill publishes W 380-420 with high protein for panettone, pandoro, colomba, and other enriched doughs that need structure through long biga or mother-yeast ferments.
The catalog window for Molini Pivetti Lievitati is 24–72 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.
panettone, pandoro, colomba, brioche, enriched-dough, high-strength, holiday-baking, type-00
Absorption | 55% |
Ash Content | 0.55% |
Lievitati | ||
|---|---|---|
Strength | Very Strong · W 400 | Very Strong · W 400 |
P/L | — | 0.60 |
Protein | 14% | 15.5%+1.5% |
Hydration | — | — |
Maturation | 6.6-21.5h 22°C | — |
