Professional Pizza & Pane Tipo 1
Molini Pivetti
Professional Pizza & Pane Tipo 1
Molini Pivetti
Technical Parameters
Type1
Strength (W)305
P/L0.63
Stabilitymin. 8
Absorptionmin. 55
Falling Numbermin. 280
Protein13%
Additional Information
Available packages
5 kg
10 kg
25 kg
EAN Codes
No weight8033020448158
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Suggested fermentation times
RT (room temp.)
12h
FT (fridge)
20h
Total time: 32h
* 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 (68%)
680g
Salt
34g
D
Fresh/dry yeast
0.91g / 0.3g
Fermentation time:32h(RT (room temp.): 12h, FT (fridge): 20h)
* The recipe assumes room temperature of 21°C.