Milleusi
Molini Pivetti
The Swiss Army knife of Pivetti's range - an organic Type 1 flour that handles pizza, pasta, breads, pastries, and sauces with equal aplomb. Medium W strength (200-240) provides versatility without specialization. Milled from 100% Italian organic grains with 150 years of Pivetti expertise. Perfect for home bakers who want one flour that does it all.
Optimal hydration: 55% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-12 hoursat 22°C
TestedAll-purpose timing for pizza and bread. Shorter ferments for pasta and pastry applications. Adjust based on final product.
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 | 0.75% |
Molini Pivetti Milleusi is a type 1 flour, W220 strength, 12% protein, a recommended hydration range of 55–65%, and 55% absorption. The Swiss Army knife of Pivetti's range - an organic Type 1 flour that handles pizza, pasta, breads, pastries, and sauces with equal aplomb. Medium W strength (200-240) provides versatility without specialization. Milled from 100% Italian organic grains with 150 years of Pivetti expertise. Perfect for home bakers who want one flour that does it all. It ferments best over 4–12 hours at room temp (22°C). All-purpose timing for pizza and bread. Shorter ferments for pasta and pastry applications. Adjust based on final product.
all-purpose, pizza, pasta, bread, pastry, organic, italian-wheat, type-1, home-baking