Molini Pivetti Professional Tipo 1 con Germe di Grano

Name: Molini Pivetti Professional Tipo 1 con Germe di Grano
Brand: Molini Pivetti

Strong

Soft wheat type 1 flour with 1% toasted wheat germ for bread, pizza and focaccia. W 280-320. It contains 14% protein.

Contains: wheat 1, wheat (germ) 1%

Hydration62.0%

62%

Ball count

Ball weight29 cm

0/4

How the calculator uses this flour

Fermentation window. With W 300 and 14% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Soft wheat type 1 flour with 1% toasted wheat germ for bread, pizza and focaccia. W 280-320. It contains 14% protein.

Strength

Strong · W 300Strong · W 300

P/L

0.650.90+0.25

Protein

14%14.3%+0.3%

Hydration

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Maturation

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	Professional Tipo 1 con Germe di Grano	Finest Bakers White Bread Flour No.1 (101)
Strength	Strong · W 300	Strong · W 300
P/L	0.65	0.90+0.25
Protein	14%	14.3%+0.3%
Hydration	—	—
Maturation	—	—