Molini PivettiProfessional Pizza & Pane Type 1
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.
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Technical Specifications
Absorption | 60% |
Ash Content | 0.8% |
Mix Time | 10-14 min |
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Molini Pivetti Professional Pizza & Pane Type 1 is a type 1 flour, W280 strength, 12% protein, a P/L ratio of 0.60, a recommended hydration range of 58–65%, and 60% absorption. 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. It ferments best over 6–12 hours at room temp (22°C). Suitable for both pizza and bread
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