Professional Pizza Rossa
Molini Pivetti
Professional Pizza Rossa
Molini Pivetti
Technical Parameters
Type00
Strength (W)305
P/L0.6
Stabilitymin. 8
Absorptionmin. 55
Falling Numbermin. 280
Protein13%
Additional Information
Available packages
5kg
10kg
25kg
EAN Codes
5kg
803302044569010kg
803302044537925kg
8033020445294Recipe ratings
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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.