Molini Pivetti Miscela 45
Strong
Soft wheat type 0 mix for focaccia and pan pizza, with active dried yeast, salt, powdered wheat sourdough, dextrose and rice flour. The yeast includes emulsifier E491 and ascorbic acid E300. It contains 12% protein.
Contains: wheat 0, rice, active yeast, salt, other ingredients, sugar, ascorbic acid
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Soft wheat type 0 mix for focaccia and pan pizza, with active dried yeast, salt, powdered wheat sourdough, dextrose and rice flour. The yeast includes emulsifier E491 and ascorbic acid E300. It contains 12% protein.
Bakes with this flour
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