Professional Pizza Blu
Molini Pivetti
Professional Pizza Blu
Molini Pivetti
Technical Parameters
Type00
Strength (W)355
P/L0.63
Stability10
Absorption56
Falling Number300
Protein14%
Ashes0.55
Additional Information
Available packages
5kg
10kg
25kg
EAN Codes
5kg
803302044571310kg
803302044539325kg
8033020445317Recipe ratings
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Suggested fermentation times
RT (room temp.)
12h
FT (fridge)
40h
Total time: 52h
* 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 (72%)
720g
Salt
36g
D
Fresh/dry yeast
0.78g / 0.26g
Fermentation time:52h(RT (room temp.): 12h, FT (fridge): 40h)
* The recipe assumes room temperature of 21°C.