Sfoglia
Molini Pivetti
Pivetti's precision flour for laminated and puff pastry. Exceptional tenacity/extensibility ratio (P/L ~0.50) makes it easy to laminate while remaining resistant to lengthy processing. W 300-320 provides the structure needed for multiple folds without tearing. Creates well-developed, crisp pastry for croissants, millefeuille, palmiers, cannoli, and sweet or savory puff doughs.
Optimal hydration: 45% – 55%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 1-3 hoursat 22°C
TestedBrief rest periods between folding sessions. Puff pastry dough typically rested 30-60 min between turns at room temp.
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Technical Specifications
Absorption | 55% |
Ash Content | 0.55% |
Molini Pivetti Sfoglia is a type 00 flour, W310 strength, 13.5% protein, a P/L ratio of 0.50, a recommended hydration range of 45–55%, and 55% absorption. Pivetti's precision flour for laminated and puff pastry. Exceptional tenacity/extensibility ratio (P/L ~0.50) makes it easy to laminate while remaining resistant to lengthy processing. W 300-320 provides the structure needed for multiple folds without tearing. Creates well-developed, crisp pastry for croissants, millefeuille, palmiers, cannoli, and sweet or savory puff doughs. It ferments best over 1–3 hours at room temp (22°C). Brief rest periods between folding sessions. Puff pastry dough typically rested 30-60 min between turns at room temp.
pastry, puff-pastry, laminated-dough, croissant, cannoli, millefeuille, type-00