Molini Pizzuti Pulcinella Type 0 Pizza Flour
Molini Pizzuti Pulcinella Type 0 Pizza Flour
Molini Pizzuti Srl
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Barrels & Beyond PH · Gourmet Ingredients
Molini Pizzuti Pulcinella Type 0 Pizza Flour
Italian Type 0 Flour · High Strength, Elastic, and Designed for Long Fermentation
Official Description
Molini Pizzuti Pulcinella is a soft wheat flour type "0" specifically developed for pizza dough with higher strength and performance.
It is designed for professional use and longer fermentation processes, ensuring structure, elasticity, and consistent dough development.
Technical Specifications
Flour Type: Type 0 (soft wheat)
Protein: 13.0% (dry basis)
Gluten: 11.5%
W Value (Strength): 260 ± 20
P/L Ratio: 0.65 ± 0.10
Water Absorption: ≥ 56.0%
Stability: > 8 minutes
Ash Content: max 0.65%
Moisture: max 14.5%
Falling Number: > 300 s
Performance Profile
With a W value of 260 and higher protein content, this flour provides strong gluten structure, allowing excellent gas retention and dough elasticity.
Its high stability makes it ideal for longer fermentation, producing dough with improved texture, structure, and flavor development.
Suggested Uses
- Pizza dough (medium to long fermentation)
- Neapolitan-style pizza
- Artisan pizza baking
- Professional baking applications
BBPH pairing ideas: pizza kits, tomato sauces, mozzarella, and extra virgin olive oil.
Nutrition Information
Per 100g:
- Energy: 354 kcal
- Fat: 2g
- Carbohydrates: 72g
- Sugars: 0.4g
- Protein: 11g
- Fiber: 2g
- Salt: 0g
Additional Information
Ingredients: Soft wheat flour type "0"
Origin: Italy
Shelf Life: 12 months
Storage: Store in a cool, dry place (max 25°C, 60% humidity)
Allergens: Contains gluten
GMO: Free from genetically modified organisms
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