Costiera
Molino Vigevano
Named after the Amalfi Coast, Costiera is the workhorse of Molino Vigevano's professional line. W 290-330 positions it between Vesuvio (medium) and Tramonti (long), making it ideal for daytime operations requiring 8-12 hour room temperature leavening. Contains their signature cold-pressed stone-ground wheat germ. A reliable choice for pizzerias, Neapolitan pizzas, focaccias, and artisan bread.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-12 hoursat 22°C
OfficialDaytime leavening window perfect for same-day pizza. Delivers excellent extensibility with good structure.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
Molino Vigevano Costiera is a type 0 flour, W310 strength, 13.6% protein, a P/L ratio of 0.70, a recommended hydration range of 58–65%, and 58% absorption. Named after the Amalfi Coast, Costiera is the workhorse of Molino Vigevano's professional line. W 290-330 positions it between Vesuvio (medium) and Tramonti (long), making it ideal for daytime operations requiring 8-12 hour room temperature leavening. Contains their signature cold-pressed stone-ground wheat germ. A reliable choice for pizzerias, Neapolitan pizzas, focaccias, and artisan bread. It ferments best over 8–12 hours at room temp (22°C). Daytime leavening window perfect for same-day pizza. Delivers excellent extensibility with good structure.
pizza, neapolitan, focaccia, type-0, wheat-germ, medium-leavening