Pizza Spolvero Media
Molino Vigevano
Specialized mix of 5 different flour types designed specifically for dusting (spolvero) in pizzerias. Professional-grade dusting flour that prevents dough from sticking to work surfaces while adding a light, crispy texture to the pizza bottom. The blend of multiple flour types creates the ideal granulometry for professional pizza making.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 3-9 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Technical Specifications
Absorption | 55% |
Ash Content | 0.7% |
Molino Vigevano Pizza Spolvero Media is W200 strength, 11% protein, a P/L ratio of 0.50, a recommended hydration range of 58–65%, and 55% absorption. Specialized mix of 5 different flour types designed specifically for dusting (spolvero) in pizzerias. Professional-grade dusting flour that prevents dough from sticking to work surfaces while adding a light, crispy texture to the pizza bottom. The blend of multiple flour types creates the ideal granulometry for professional pizza making. It ferments best over 0–0 hours at room temp (22°C). Not applicable - dusting flour only
spolvero, dusting, mix, professional, pizza, utility, 5-flour-blend