Organic Pinsa Romana
Molino Vigevano
An organic all-in-one blend specifically formulated for authentic Roman pinsa. Contains organic soft wheat flour, organic rice flour, organic sourdough, and organic brewer's yeast - all pre-dosed for convenience. The rice flour creates the characteristic light, crispy texture of traditional pinsa while improving digestibility. The organic sourdough ensures proper dough maturation. Delivers an intense, rustic wheat aroma with excellent fiber content from the wheat germ. Perfect for home bakers wanting authentic pinsa without sourcing multiple organic ingredients.
Optimal hydration: 70% – 80%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 6-12 hoursat 22°C
OfficialPre-mixed with organic sourdough and brewer's yeast for complete fermentation. Rice flour creates characteristic lightness.
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Technical Specifications
Absorption | 65% |
Ash Content | 0.65% |
Molino Vigevano Organic Pinsa Romana is W280 strength, 12% protein, a P/L ratio of 0.55, a recommended hydration range of 70–80%, and 65% absorption. An organic all-in-one blend specifically formulated for authentic Roman pinsa. Contains organic soft wheat flour, organic rice flour, organic sourdough, and organic brewer's yeast - all pre-dosed for convenience. The rice flour creates the characteristic light, crispy texture of traditional pinsa while improving digestibility. The organic sourdough ensures proper dough maturation. Delivers an intense, rustic wheat aroma with excellent fiber content from the wheat germ. Perfect for home bakers wanting authentic pinsa without sourcing multiple organic ingredients. It ferments best over 6–12 hours at room temp (22°C). Pre-mixed with organic sourdough and brewer's yeast for complete fermentation. Rice flour creates characteristic lightness.
pinsa, roman-style, organic, rice-flour-blend, sourdough, high-hydration, digestible