Author Topic: Molino Pasini pizza flours  (Read 1718 times)

0 Members and 1 Guest are viewing this topic.

Offline Morgan

  • Registered User
  • Posts: 349
  • Location: Finland
Molino Pasini pizza flours
« on: February 26, 2013, 03:51:59 AM »
Do you guys have experience with Molino flours ? I might get these from domestic importer.


http://www.molinopasini.com/eng/prodotticateg-46-1.html

« Last Edit: February 26, 2013, 04:19:51 AM by Morgan »


Offline Morgan

  • Registered User
  • Posts: 349
  • Location: Finland
Re: Molino Pasini pizza flours
« Reply #1 on: February 26, 2013, 05:13:19 AM »
Also have this verde flour. I ordered them both and each flour they have on the menu. I'm not sure what else they have, but i said that
send every flour you have. I can see some difference in specs, but not really understand what they stand for, could someone tell me ?
« Last Edit: February 26, 2013, 05:16:07 AM by Morgan »

scott123

  • Guest
Re: Molino Pasini pizza flours
« Reply #2 on: February 26, 2013, 05:22:21 AM »
Morgan, is this the highest protein you can get with an 00? A quality 00 pizzeria flour should really be higher than 12.5%.

Offline Morgan

  • Registered User
  • Posts: 349
  • Location: Finland
Re: Molino Pasini pizza flours
« Reply #3 on: February 26, 2013, 05:31:31 AM »
Morgan, is this the highest protein you can get with an 00? A quality 00 pizzeria flour should really be higher than 12.5%.

The spec sheet is saying 11.5gr, but on the phone he talked about 13gr/100gr. These are sold to the pizzerias in Helsinki, but i dint know
about the quality, it should be good...

scott123

  • Guest
Re: Molino Pasini pizza flours
« Reply #4 on: February 26, 2013, 06:01:41 AM »
The spec sheet is saying 11.5gr, but on the phone he talked about 13gr/100gr. These are sold to the pizzerias in Helsinki, but i dint know
about the quality, it should be good...

Morgan, that would be really great if it was 13gr, but, between a spec sheet and what someone says over the phone, I think the sheet carries more weight.

Offline Morgan

  • Registered User
  • Posts: 349
  • Location: Finland
Re: Molino Pasini pizza flours
« Reply #5 on: February 26, 2013, 06:23:54 AM »
Morgan, that would be really great if it was 13gr, but, between a spec sheet and what someone says over the phone, I think the sheet carries more weight.

Might be true, but he did look it somewhere...

I wasn't saying to him like it has to be 13gr or more, i just asked that how much protein does it have. Well maybe the packet comes already this week, but knowing that the sender is Italia it might take months. If its used in pizzerias it should be fine for me, but you never know.

Offline Morgan

  • Registered User
  • Posts: 349
  • Location: Finland
Re: Molino Pasini pizza flours
« Reply #6 on: March 07, 2013, 02:09:02 PM »
Just got some different Molino pasini pizza flours (+20kg). Have to make patch tomorrow!


Offline Jet_deck

  • Registered User
  • Posts: 3044
  • Location: Between Houston and Mexico
Re: Molino Pasini pizza flours
« Reply #7 on: March 07, 2013, 03:40:25 PM »
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Morgan

  • Registered User
  • Posts: 349
  • Location: Finland
Re: Molino Pasini pizza flours
« Reply #8 on: March 07, 2013, 04:42:03 PM »
Jay used them : http://www.pizzamaking.com/forum/index.php/topic,11788.msg109373.html#msg109373

and http://www.pizzamaking.com/forum/index.php/topic,11788.msg109958.html#msg109958

"orange bag" "green badge"

Thanks. The picture of mine is also "green badge". This is the first pizzeria quality 00 grade flour i use so I'm pretty exited to see how it performs.
I think it wont get color as much i would like, but will see what happens :pizza:
« Last Edit: March 07, 2013, 04:47:54 PM by Morgan »

Offline Jet_deck

  • Registered User
  • Posts: 3044
  • Location: Between Houston and Mexico
Re: Molino Pasini pizza flours
« Reply #9 on: March 07, 2013, 06:09:56 PM »
Remind me what kind of oven you are cooking in.
Her mind is Tiffany-twisted, she got the Mercedes bends


Offline Morgan

  • Registered User
  • Posts: 349
  • Location: Finland
Re: Molino Pasini pizza flours
« Reply #10 on: March 08, 2013, 03:50:41 AM »
Remind me what kind of oven you are cooking in.

Bottom heat is not a problem, but there is not enough heat from the top side, i will tune it up later.

http://www.pizzamaking.com/forum/index.php/topic,23257.0.html

Offline Gramsci

  • Registered User
  • Posts: 12
Re: Molino Pasini pizza flours
« Reply #11 on: April 01, 2013, 08:11:59 AM »
I have tested the brown version in my pizzeria and was very pleased with the results. ....imo.. slightly better than caputo but not distributed as widely.


restaurant depot private labels a passini flour...not recommended.

passini also has a tutorial video that runs through a couple different forumulas...highly recommended.