Professional line flour from Molini Pivetti's color-coded series, made with Italian and European grains. Completes the professional pizza flour range alongside Rossa, Verde, and Azzurra varieties. Designed for consistent professional results with medium-long fermentation times and reliable performance in pizzeria environments.
Professional line flour from Molini Pivetti's color-coded series, made with Italian and European grains. Completes the professional pizza flour range alongside Rossa, Verde, and Azzurra varieties. Designed for consistent professional results with medium-long fermentation times and reliable performance in pizzeria environments.
The catalog window for Molini Pivetti Professional Pizza Blu is 8–16 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.
pizza, professional, color-coded, medium-fermentation, type-00, pizzeria, reliable
Absorption | 60% |
Ash Content | 0.55% |
Mix Time | 10-15 min |
Professional Pizza Blu | ||
|---|---|---|
Strength | Very Strong · W 355 | Very Strong · W 355 |
P/L | 0.60 | 0.65+0.05 |
Protein | 12.5% | 12%-0.5% |
Hydration | — | — |
Maturation | 8-16h 22°C | — |
