Pandough
Milleusi

Molini Pivetti Milleusi

MediumFlag of ITItaly

Organic Type 1 flour from Molini Pivetti, milled from Italian organic wheat. Mill positions it as an all-purpose home flour for pizza, pasta, bread, pastry, and sauces, with a medium W band around 200-240.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 8 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 36 h.
  • Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.

Organic Type 1 flour from Molini Pivetti, milled from Italian organic wheat. Mill positions it as an all-purpose home flour for pizza, pasta, bread, pastry, and sauces, with a medium W band around 200-240.

Molini Pivetti Milleusi fermentation range

The catalog window for Molini Pivetti Milleusi is 4–12 hours at 22°C (72°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.

all-purpose, pizza, pasta, bread, pastry, organic, italian-wheat, type-1, home-baking

Bakes with this flour

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Technical Specifications

Absorption
55%
Ash Content
0.75%

Milleusi vs Nonno Urbano Tipo 1 Base

Nonno Urbano Tipo 1 Base
Nonno Urbano Tipo 1 Base
Strength
Medium · W 220Medium · W 230
P/L
—0.60
Protein
12%—
Hydration
——
Maturation
4-12h 22°C4-12h 22°C