Built for medium–long maturation, Tipo 1 ORO is a Type 1 soft-wheat flour with wheat germ that delivers an extensible dough and a well-pronounced, light cornicione. It performs in direct and indirect doughs with 24–48 hours total maturation and shines in preferments (biga/poolish), which amplify wheat-germ aroma. Also excellent for bread.
Specifications for product Molini Pizzuti Tipo 1 ORO – Pizza and Bread Flour with Wheat Germ (10kg/22lbs)
Flour Properties
Weight
22.05 lb
Coarseness
How finely the flour is ground
Tipo 1
W Rating
The W rating measures the strength of flour and commonly ranges from 80 to 480
300
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
0,90-1,10
Protein%
12%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
