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.
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.
The catalog window for Molini Pivetti Sfoglia is 2–24 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.
pastry, puff-pastry, laminated-dough, croissant, cannoli, millefeuille, type-00
Absorption | 55% |
Ash Content | 0.55% |
Sfoglia | ||
|---|---|---|
Strength | Strong · W 310 | Strong · W 310 |
P/L | 0.50 | 0.60+0.10 |
Protein | 13.5% | 12.5%-1.0% |
Hydration | — | — |
Maturation | 1-3h 22°C | 4.6-14.9h 22°C+8h |
