Molino Pasini No. 0 Chef Ian Collaboration Flour

Molino Pasini Tipo0 Ian Spampatti
10kg/bag

Pre-order item. This chef-branded flour can be used with direct or indirect fermentation methods, making it ideal for long-fermented doughs. Recommended for making Roman pizzas (high-hydration dough), baking sourdough, activating sourdough, and large-scale sweet fermented products such as Christmas bread, Easter dove bread, golden bread, and croissants.

Protein > 15% | Ash < 0.65% Max | W Value 390 – 420 | P/L Value 0.5 – 0.55

Pre-order required