Description
Lievitati
Leavened flour, ideal for large traditional leavened products
With a high protein content and a high W, our Lievitati flour is optimal for the production of large leavened products that require a well-structured dough that can withstand long leavening with biga and sourdough doughs. It allows you to obtain products with large volumes, guaranteeing excellent softness and a long life.
Ideal for: sweet and savory panettone, pandoro, colomba, large leavened products in general and festive products.
Type 00 soft wheat flour
W: 380 – 420
Formats: 10 Kg – 25 Kg
What makes Lievitati, our pastry flour unique?
- A unique know-how, the result of 150 years of experience in the milling industry and the selection of the best raw materials.
- An exclusive formulation, developed with technical experts to guarantee impeccable results even in the most complex processes.
- Superior organoleptic characteristics, ensuring elastic doughs, with great capacity to absorb fat, ideal for soft and voluminous leavened products.
- Extraordinary performance, thanks to its ability to withstand long rising times and doughs rich in butter, eggs and sugar.
- The Lievitati pastry flour guarantees ease of processing, perfect for small and large leavened products, such as panettone, pandoro, colomba, large and small leavened products in general and festivity products.
- Suitable for all processes, both artisan and industrial, guaranteeing consistent consistency and quality.
- Dedicated technical support, with expert consultants and technicians ready to assist you at every stage of the process.
If you are a professional, choose Molini Pivetti flours
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