Molino Vigevano Piesse
Very Strong
Molino Vigevano Piesse is a professional type 0 soft wheat flour with 1% wheat germ flour. It is intended for panettone, pandoro, colomba and refreshing sourdough starters. It contains 15% protein. Its W range is 380–410 and its P/L range is 0.7–0.9.
Contains: wheat 0, wheat germ 1%
How the calculator uses this flour
- Fermentation window. With W 395 and 15% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Molino Vigevano Piesse is a professional type 0 soft wheat flour with 1% wheat germ flour. It is intended for panettone, pandoro, colomba and refreshing sourdough starters. It contains 15% protein. Its W range is 380–410 and its P/L range is 0.7–0.9.
Bakes with this flour
Loading...
Piesse vs Anima di Grano Slow Manitoba
Strength
Very Strong · W 395Very Strong · W 390P/L
0.800.65-0.15Protein
15%14%-1.0%Hydration
——Maturation
——Piesse vs Anima di Grano Slow Manitoba
Piesse | ||
|---|---|---|
Strength | Very Strong · W 395 | Very Strong · W 390 |
P/L | 0.80 | 0.65-0.15 |
Protein | 15% | 14%-1.0% |
Hydration | — | — |
Maturation | — | — |