What Is Il Maestro Type 1 Pizza Flour?
Il Maestro Type 1 Pizzeria is a professional soft wheat flour by Molino Pasini, designed for pizza. Type 1 is a semi-wholemeal flour that keeps more of the wheat grain than Type 00, making it a source of fibre with a richer flavour. It is a medium-high strength flour sold in 25 kg professional sacks, suited to both long fermentation and direct doughs.
Molino Pasini, Four Generations of Milling
Molino Pasini is a family milling company based in Cesole di Marcaria, in the province of Mantua, Lombardy. Now in its fourth generation, the mill specialises in high-quality soft wheat flours for professionals such as bakeries, pizzerias and pastry shops. The Cesole plant has been in operation since 1963.
Technical Profile
Within the Il Maestro line, the flour has a strength of W 300-400 and a P/L balance of 0.55-0.60 (line values published by Molino Pasini). This elastic, well-balanced profile gives doughs that are easy to work and develop excellent crumb and alveolation, holding up to long, high-hydration fermentations.
Professional Uses
- Neapolitan pizza with a soft, airy cornicione.
- Contemporary and high-hydration pizza.
- Pan pizza and pizza in teglia.
- Pre-ferments such as biga and poolish.
- Long-fermentation doughs at room temperature.
Type 1 vs Type 00
Type 1 flour is milled to keep more of the bran and germ than refined Type 00. This adds fibre, a deeper wheat flavour and more fragrance to the finished pizza, while still keeping a workable, professional dough suitable for high-hydration recipes.
Storage
Store the sack in a cool, dry place away from strong odours and humidity. Keep it sealed once opened to protect the flour from moisture and pests, preserving its baking performance.
LAPA Delivery in Switzerland
LAPA supplies more than 1,500 foodservice professionals across Switzerland with pizzeria raw materials. Delivery leaves our Embrach warehouse, with our own fleet in the covered zones and trusted carriers elsewhere in the country.
