Type 1 flour for professional pizza and bread making. Higher fiber content from Type 1 classification delivers more flavor and rustic character. Versatile flour suitable for both pizza and pane (bread) applications. The higher ash content preserves more wheat germ and bran for authentic Italian taste.
Type 1 flour for professional pizza and bread making. Higher fiber content from Type 1 classification delivers more flavor and rustic character. Versatile flour suitable for both pizza and pane (bread) applications. The higher ash content preserves more wheat germ and bran for authentic Italian taste.
The catalog window for Molini Pivetti Professional Pizza & Pane Type 1 is 24–48 hours at 4°C (39°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, bread, pane, type-1, higher-fiber, rustic, versatile, professional, artisan
Absorption | 60% |
Ash Content | 0.8% |
Mix Time | 10-14 min |
Professional Pizza & Pane Type 1 | ||
|---|---|---|
Strength | Strong · W 280 | Strong · W 280 |
P/L | 0.60 | 0.60 |
Protein | 12% | 13%+1.0% |
Hydration | — | — |
Maturation | 6-12h 22°C | — |
