Organic Professional
Molino Vigevano
Organic professional flour with W220-250 strength and cold-pressed wheat germ for maximum nutritional value. Designed for short leavening times of 2-3 hours, producing crispy pizza with authentic flavor. Certified organic ingredients meet professional pizzeria standards while offering a sustainable choice for environmentally conscious establishments.
Optimal hydration: 55% – 62%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 2-3 hoursat 22°C
OfficialShort leavening for quick turnaround
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Best For
Pizza Classica
Technical Specifications
Absorption | 58% |
Ash Content | 0.65% |
Mix Time | 6-10 min |
Molino Vigevano Organic Professional is a type 0 flour, W235 strength, 11.5% protein, a P/L ratio of 0.55, a recommended hydration range of 55–62%, and 58% absorption. Organic professional flour with W220-250 strength and cold-pressed wheat germ for maximum nutritional value. Designed for short leavening times of 2-3 hours, producing crispy pizza with authentic flavor. Certified organic ingredients meet professional pizzeria standards while offering a sustainable choice for environmentally conscious establishments. It ferments best over 2–3 hours at room temp (22°C). Short leavening for quick turnaround
pizza, organic, bio, short-fermentation, cold-pressed, wheat-germ, crispy, sustainable, professional, type-0