Molino Vigevano Organic Pizza Soffice
MediumItaly
Organic mix for soft, thicker home-baked pizza, containing type 1 soft wheat flour with wheat germ (88%), sourdough (7.8%), milk powder and baker’s yeast (0.2%). Add water, olive oil and salt; no extra yeast is needed for the three-hour recipe. Sold in a 500 g pack, with 11.4% protein as sold. Contains milk.
Contains: wheat 1, active yeast 0.2%, wheat germ, other ingredients
This mix already contains yeast
When you bake with it, the calculator counts it and lists only what you add to the mix.
Incomplete composition data
The label doesn't tell us everything about this flour: whether the sourdough is active or dried. After a bake we'll ask what your bag says.
How the calculator uses this flour
- Fermentation window. With 11.4% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 25 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Organic mix for soft, thicker home-baked pizza, containing type 1 soft wheat flour with wheat germ (88%), sourdough (7.8%), milk powder and baker’s yeast (0.2%). Add water, olive oil and salt; no extra yeast is needed for the three-hour recipe. Sold in a 500 g pack, with 11.4% protein as sold. Contains milk.
pizza, organic, bio, short-fermentation, wheat-germ, type-1, pre-mixed, sourdough
Bakes with this flour
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