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.
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Best For
Pizza Classica
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