Professional Pizza Azzurra
Molini Pivetti
Professional Pizza Azzurra
Molini Pivetti
Technical Parameters
Type00
Strength (W)280
P/L0.63
Stabilitymin. 8
Absorptionmin. 54
Falling Numbermin. 270
Protein12%
Additional Information
Available packages
5kg
10kg
25kg
EAN Codes
No weight8033020445270
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Suggested fermentation times
RT (room temp.)
8h
FT (fridge)
12h
Total time: 20h
* The schedule shows one of the proposed combinations of fermentation times. It is not the only way but one of the proposed options.
Recommended recipe for 1kg flour
Flour
1000g
Water (61%)
610g
Salt
30.5g
D
Fresh/dry yeast
1.55g / 0.52g
Fermentation time:20h(RT (room temp.): 8h, FT (fridge): 12h)
* The recipe assumes room temperature of 21°C.