Author Topic: Molini Pivetti Girasole Flour  (Read 98 times)

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Offline Mitabud

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Molini Pivetti Girasole Flour
« on: August 13, 2016, 03:59:18 PM »
I've been using KA bread flour, Harvest King and 20% farro along with sourdough culture and it performs reliably, but my
pizzaiolo sensei from Modena shared a recipe using just ADY and a 30 hour bulk cold fermentation followed by balling and a few hours RT fermentation.    He asked me to find Pivetti Girasole flour but it doesn't seem readily available.   Some users here have used the Pivetti Mimosa. Anyone know how to get the Girasole?    I'm in So. Cal. 

Offline Pete-zza

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Re: Molini Pivetti Girasole Flour
« Reply #1 on: August 13, 2016, 04:26:56 PM »
If it will help jog our members' memories, this is what the Pivetti Girasole flour looks like:

And this is a Google translation of the specs:

Ideal for pizza at the plate obtained with indirect dough long rising poolish method , yeast and refrigeration technology .
Use: indirect dough long lievitazionecon poolish method , with natural yeast and refrigeration technology .
Proving time: 12-24 h
Humidity : 15.5 % max
Protein: 13.5 % min
Gluten s / s: 12 % min
W : 340-370 10-4 joules
Ash : 00:55 % max
Power consumption : high
Mixing time : high
Toughness : media
Extensibility : High
Packaging: 5-25 kg

This product is certified :


Offline Mitabud

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Re: Molini Pivetti Girasole Flour
« Reply #2 on: August 13, 2016, 06:05:09 PM »
Thanks Peter,

It's available on this Italian online buying site, but hiding otherwise.

I'll send the factory an email about USA importers.