Pandough legt gerade erst los!
Hinter Pandough steckt eine Person und sehr viel Leidenschaft. Ich gebe mein Bestes, die Daten so genau wie möglich zu halten, aber bei diesem Umfang können kleine Fehler passieren. Wenn dir etwas auffällt — sag Bescheid. Jede Form der Unterstützung wird sehr geschätzt. Danke, dass du hier bist.
Mehle A-Z · 344 Mehle · 98 Hersteller
365 (Whole Foods): Organic Bread Flour (W-Wert 300, 12.5% Protein) Agugiaro & Figna: Semina Spremuta di Grano Type 2 (W-Wert 280, 13% Protein) Allinson: Very Strong White Bread Flour (W-Wert 320, 13.9% Protein) Anna: "00" Extra Fine (Typ 00, W-Wert 260, 12.5% Protein) Antimo Caputo: Alba (Typ 00, W-Wert 270, 12.75% Protein), Americana (Typ 00, W-Wert 370, 14.25% Protein), Americana Super (Typ 00, W-Wert 390, 15.25% Protein), Aria (Typ 0, W-Wert 310, 13% Protein), Classica (Doppio Zero) (Typ 00, W-Wert 230, 11.5% Protein), FioreGlut, Integrale (Typ wholemeal, W-Wert 180, 13% Protein), Manitoba Oro (Typ 0, W-Wert 400, 14.5% Protein),
Arrowhead Mills: Organic Bread Flour (W-Wert 280, 12% Protein) Aurora: Pizzamehl (Typ 00, W-Wert 265, 11.8% Protein), Weizenmehl Type 405 (9.5% Protein), Weizenmehl Type 550 (Typ 550, 11% Protein) Babičina Volba: Pizza mouka hladká pšeničná vysokolepková (12% Protein) Basia: Pełnoziarnista (Typ wholemeal, W-Wert 380, 14.4% Protein), Poznańska (Typ 550, 10.6% Protein), Uniwersalna (Typ 450, 10.9% Protein) Bio Planet: Orkiszowa typ 700 (15% Protein) Biogold: Pizza Mehl (Typ 550, W-Wert 260, 12% Protein) Bob's Red Mill: Artisan Bread Flour (13% Protein), Bob's Red Mill Dark Rye Flour (Typ rye, 13% Protein), Premium 00 Flour (Italian Style) (Typ 00, 12.5% Protein) Bongiovanni: Vera (Typ 00, W-Wert 310, 12% Protein) Cairnspring Mills: Edison (10.5% Protein), Trailblazer (12% Protein) Čakovečki Mlinovi: Pšenično brašno za pizzu TIP 550 (Typ 0, 13.25% Protein) Carrefour Bio: Harina para Pizza Bio (Typ 0, W-Wert 255, 11.5% Protein) Central Milling: Artisan Baker's Craft (ABC) (W-Wert 240, 11.5% Protein), High Mountain (W-Wert 330, 13.5% Protein), Organic Type 00 Normal (Typ 00, W-Wert 290, 11.5% Protein), Organic Type 00 Reinforced (Typ 00, W-Wert 350, 13.8% Protein), Tony Gemignani California Artisan (Typ 00, W-Wert 395, 15% Protein) Concordia (Cerealis): Castanha Napolitana (W-Wert 310, 12.5% Protein) Diamant: Weizenmehl Type 405 (10% Protein) Divella: Manitoba (Typ 0, W-Wert 300, 14.5% Protein), Per Pizza (Typ 00, W-Wert 220, 10% Protein) Dobry Młyn: Mąka Typ 00 do Pizzy (Typ 00, W-Wert 240, 12% Protein) Doves Farm: Plain White Flour (W-Wert 200, 10.5% Protein) Farinhas Paulino Horta: Farinha de Trigo T45 Ultra (W-Wert 405, 14% Protein) Fini's Feinstes: Bio-Pizzamehl Tipo 00 (Typ 00, 13% Protein) Foricher Les Moulins: T45 (Farine de Gruau) (W-Wert 320, 12.5% Protein), T55 (All-Purpose) (W-Wert 180, 10.5% Protein), T65 (Baguette) (W-Wert 200, 11.5% Protein) Francine: Farine pour Pizza (Typ 00, W-Wert 250, 11.5% Protein), T55 Farine de Blé (Typ 550, 10.5% Protein), T65 Tradition (Typ 650, 11% Protein) Frießinger Mühle: La Farina 14 (Typ 00, W-Wert 355, 14% Protein), La Verace (Typ 00, W-Wert 300, 13% Protein), Pizzamehl Tipo 00 (Typ 00, W-Wert 290, 12% Protein) General Mills: All Trumps High-Gluten Flour (W-Wert 380, 14.2% Protein), Full Strength Unbleached (W-Wert 300, 12.6% Protein), General Mills All Trumps (High Gluten) (14.2% Protein), General Mills Full Strength (13.5% Protein), Gold Medal All Trumps High Gluten (Bromated) (W-Wert 420, 14.2% Protein), Gold Medal All-Purpose Flour (W-Wert 150, 10.5% Protein), Gold Medal Better for Bread (W-Wert 250, 12% Protein), Gold Medal Bread Flour (W-Wert 280, 12.3% Protein) Giusto's: Artisan Bread Flour (W-Wert 300, 12.5% Protein), High Gluten Flour (W-Wert 380, 14% Protein) Giusto's (Central Milling): Giusto's Artisan Bread Flour (13.5% Protein) Giusto's Vita-Grain: Giusto's Organic Ultimate Performer (13.5% Protein) Grand Moulins de Paris: T55 Professionnelle (W-Wert 190, 11.5% Protein) Granolio: Farina Speciale Manitoba (Typ 0, W-Wert 320, 14.5% Protein), Farina Speciale Tipo 00 (Typ 00, 11.81% Protein) Gruau d'Or: T45 Farine de Gruau (W-Wert 300, 12% Protein) GustoBello (Biedronka): Napoletana Tipo 00 (Typ 00, W-Wert 240, 12% Protein) Gyermelyi: Pizzaliszt 00 Típusú (Typ 00, 11.7% Protein) Haberfellner Mühle: Pizzamehl Spezial (Typ 00, 12% Protein) Hacendado (Mercadona): Harina para Pizza (W-Wert 250, 11% Protein) Harimsa: Harimsa Fuerza (W-Wert 330, 13.5% Protein) Italiamo (Lidl): Farina per Pizza Tipo 00 (Typ 00, W-Wert 200, 10% Protein) King Arthur: 00 Pizza Flour (Typ 00, 11% Protein), All-Purpose Flour (11.7% Protein), Bread Flour (12.7% Protein), High-Gluten Flour (14.2% Protein) King Arthur Baking Co.: Sir Lancelot Hi-Gluten (W-Wert 380, 14.2% Protein), Whole Wheat Flour (Typ wholemeal, 14% Protein) Le 5 Stagioni: Classica (Typ 00, W-Wert 200, 10.5% Protein), La Biologica Vivace (Typ 0, W-Wert 280, 12% Protein), Le 5 Stagioni Manitoba W410 (Typ 00, W-Wert 410, 15% Protein), Le 5 Stagioni Pizza Pro Type 1 (W-Wert 300, 13.5% Protein), Oro (Typ 00, W-Wert 390, 14% Protein), Pizza Napoletana (Rossa) (Typ 00, W-Wert 310, 13.5% Protein), Pizza Napoletana Verde (Typ 00, W-Wert 220, 11.5% Protein), Semolina Rimacinata (12.5% Protein), Superiore (Typ 00, W-Wert 330, 13% Protein) Loulis Mills: Pizza Tipo 00 (Typ 00, 13% Protein) Lubella: Perfecja Speciale Mąka Pszenna na Pizzę (W-Wert 320, 13% Protein), Puszysta Luksusowa (Typ 550, 12% Protein), Puszysta Poznańska (Typ 550, 11% Protein), Puszysta Tortowa (Typ 450, 10% Protein) Mąka Łowicka: Mąka na Pizzę Włoską Typ 00 (Typ 00, W-Wert 210, 12.5% Protein), Orkiszowa Jasna Typ 630 (13.5% Protein) Matthews Cotswold Flour: Cotswold Strong White (W-Wert 280, 12.5% Protein), Pizza and Pasta Flour Tipo 00 (Typ 00, W-Wert 280, 12% Protein) McDougalls: Supreme Sponge Flour (W-Wert 180, 9.3% Protein) Melvit: Mąka gryczana (8% Protein), Mąka Luksusowa (Typ 550, 11% Protein), Mąka Pszenna Razowa (Graham) (Typ wholemeal, 11% Protein) Meneba (Dossche Mills): Fresia Bloem 00 (Typ 00, 11.5% Protein) Mills of Crete (Myloi Kritis): Pizza 00 Di Forza (Typ 00, 14% Protein), Pizza 00 Napoletana (Typ 00, 12.5% Protein) Młyn Suwałki: Mąka Pszenna Typ 00 Włoska na Pizzę (Typ 00, W-Wert 200, 10% Protein) Młyny Stoisław: Mąka Pszenna na Pizzę Włoską Typ 00 (Typ 00, W-Wert 240, 11% Protein) Molini Ambrosio: Caprese (Typ 0, W-Wert 300, 13% Protein), Napoli Antica (Typ 0, W-Wert 250, 12% Protein), Pulcinella (Typ 00, W-Wert 350, 14% Protein), Regina (Typ 0, W-Wert 300, 13% Protein), Sorrentina (Typ 0, W-Wert 320, 14.5% Protein) Molini Pivetti: Gran Riserva Arancione (Typ 00, W-Wert 290, 12.5% Protein), Gran Riserva Gialla (Typ 00, W-Wert 270, 12% Protein), Gran Riserva Rossa (Typ 00, W-Wert 320, 13% Protein), Incanto (Typ 0, W-Wert 300, 12.5% Protein), Lievitati (Typ 00, W-Wert 400, 14% Protein), Maggica (Typ 0, W-Wert 340, 13% Protein), Milleusi (Typ 1, W-Wert 220, 12% Protein), Mimosa 00 (Typ 00, W-Wert 305, 12.5% Protein), Nafavola 270 (Typ 0, W-Wert 270, 12% Protein), Nafavola 320 (Typ 0, W-Wert 320, 12% Protein), Professional Pizza & Pane Type 1 (Typ 1, W-Wert 280, 12% Protein), Professional Pizza Azzurra (Typ 00, W-Wert 280, 13.5% Protein), Professional Pizza Blu (Typ 00, W-Wert 300, 12.5% Protein), Professional Pizza Line (Typ 00, W-Wert 290, 12.5% Protein), Professional Pizza Rossa (Typ 00, W-Wert 305, 12.5% Protein), Molini Pizzuti: Costa d'Amalfi (Typ 0, W-Wert 310, 13.5% Protein), Costa d'Amalfi ORO (W-Wert 330, 14% Protein), Integrale (Typ wholemeal, W-Wert 240, 12% Protein), Malto (Malt Flour), Manitoba Tipo 0 (Typ 0, W-Wert 350, 14.5% Protein), Pala Mix (W-Wert 320, 14.5% Protein), Pulcinella ORO (Typ 0, W-Wert 260, 12.5% Protein), Pulcinella Tipo 0 (Typ 0, W-Wert 260, 12.5% Protein), Teglia Mix (W-Wert 320, 14.5% Protein), TIPO “00” (Typ 00, W-Wert 200, 11.5% Protein), Tipo 0 Pizza (Typ 0, W-Wert 250, 12% Protein), Tipo 00 All Purpose (Typ 00, W-Wert 200, 11% Protein), Tipo 00 Pastry (Typ 00, W-Wert 220, 10% Protein), Tipo 1 ORO (W-Wert 300, 13% Protein), Molino Candelori: L'Adagio 24h (Typ 00, W-Wert 345, 13% Protein), L'Allegro 6h (Typ 00, W-Wert 210, 11.5% Protein), La Moderata 12h (Typ 00, W-Wert 260, 12.2% Protein), Tipo 0M (Typ 0, W-Wert 375, 13.5% Protein) Molino Casillo: Aroma (Typ 1, W-Wert 280, 12.5% Protein), La 8 Plus (Speciali con Germe) (Typ 0, W-Wert 350, 14.5% Protein), Linea Origine Zero L (Typ 0, W-Wert 340, 13.5% Protein), Manitoba (Typ 0, W-Wert 380, 14% Protein), Pizza Napoli (Typ 00, W-Wert 260, 12% Protein), Pizza Oro (W-Wert 250, 13.5% Protein), Pizza Superiore (Typ 0, W-Wert 340, 13.5% Protein), Semola Rimacinata Top (13% Protein), Tipo 00 (Typ 00, W-Wert 260, 12% Protein), Zero M (Typ 0, W-Wert 290, 13% Protein) Molino Colombo: Fior di Spolvero (9.9% Protein), Miscela ai Grani Antichi (13.7% Protein) Molino Dallagiovanna: All-Use (Typ 00, W-Wert 250, 11.5% Protein), E Rosa (Typ 00, W-Wert 250, 12% Protein), FR Rosa (Typ 00, W-Wert 200, 11% Protein), La Napoletana (Typ 00, W-Wert 310, 12.5% Protein), La Napoletana 2.0 Plus Tipo 0 (Typ 0, W-Wert 310, 12.5% Protein), N Blu (Typ 00, W-Wert 290, 12% Protein), Panettone (Typ 0, W-Wert 390, 16% Protein), R Verde (Typ 00, W-Wert 340, 13% Protein), Rossa (Typ 00, W-Wert 390, 14% Protein), S Rossa (Typ 00, W-Wert 390, 14% Protein), Semola Rimacinata (13% Protein), Sfoglia (Puff Pastry) (Typ 00, W-Wert 280, 12.5% Protein), Uniqua Blu Stone-Ground (W-Wert 380, 14% Protein), Molino Grassi: 00 Biologica Pizza (Typ 00, W-Wert 240, 11% Protein), 00 ExtraMidi H16 (Typ 00, W-Wert 350, 13.5% Protein), 00 Fast H6 (Typ 00, W-Wert 220, 10.5% Protein), 00 Lievito (Rinforzato) (Typ 00, W-Wert 300, 13% Protein), 00 Midi H12 (Typ 00, W-Wert 290, 12% Protein), 00 Slow H24 (Typ 00, W-Wert 380, 14% Protein), 00 Speedy H10 (Typ 00, W-Wert 270, 11.5% Protein), All-Purpose 00 (Typ 00, W-Wert 250, 12% Protein), Napoletana Extra (Typ 0, W-Wert 320, 12.5% Protein), Napoletana Midi (Typ 0, W-Wert 270, 11.5% Protein), Organic 00 (Typ 00, W-Wert 230, 11.5% Protein), Pasta Fresca (Typ 00, W-Wert 250, 12% Protein), Romana (W-Wert 320, 12.5% Protein), Romana Rustica (W-Wert 320, 12.5% Protein), (W-Wert 380, 14% Protein) Molino Naldoni: Eterea (Typ 0, W-Wert 320, 13.5% Protein), Integrale (Typ wholemeal, W-Wert 200, 12.5% Protein), Lucia (Typ 00, W-Wert 300, 13.5% Protein), Mari (Typ 00, W-Wert 350, 14% Protein), Organic stone-ground flour - TYPE ‘2’ (W-Wert 230, 12% Protein), Robusta (Typ 1, W-Wert 300, 13.5% Protein), Scióre (Typ 2, W-Wert 420, 16% Protein), Smorfia (Typ 0, W-Wert 290, 12.5% Protein), Sofia (Typ 00, W-Wert 260, 12.5% Protein), Tina (Typ 00, W-Wert 200, 11.5% Protein) Molino Paolo Mariani: FARINA TIPO 0/00 MANITALY (Typ 0, W-Wert 350, 15.5% Protein), Mariani Integrale (Whole Wheat) (Typ wholemeal, 13% Protein), Molino Paolo Mariani Manitaly Tipo 0 (Typ 0, W-Wert 340, 14% Protein), Pane e Pizza (Typ 00, W-Wert 250, 12% Protein), Tipo 1 (W-Wert 225, 12% Protein), TYPE '1' BASE FLOUR (Typ 1, W-Wert 240, 13% Protein), Type 2 forte flour (Typ 2, W-Wert 330, 16% Protein), Volare Forte (W-Wert 320, 14.5% Protein) Molino Pasini: Arancio (Typ 00, W-Wert 405, 13.8% Protein), Ian Spampatti (Typ 0, W-Wert 405, 15% Protein), Meraviglia 300 (Typ 00, W-Wert 300, 15% Protein), Molino Pasini Manitoba (Typ 0, W-Wert 380, 14.5% Protein), Napoletana Moderna (Typ 0, W-Wert 358, 13% Protein), Pala e Pinsa (16% Protein), Panettone (Typ 0, W-Wert 380, 15.5% Protein), Pasta D'Oro (Typ 00, W-Wert 210, 9.8% Protein), Pizza Croccante (Typ 00, W-Wert 250, 12% Protein), Primitiva Integrale (Typ wholemeal, 16.2% Protein), Primitiva Tipo 2 (W-Wert 290, 14.4% Protein), Semola (13% Protein), Verde (Typ 00, W-Wert 295, 12.6% Protein), Viola (Typ 00, W-Wert 340, 13.8% Protein) Molino Piantoni: 0 Manitoba (Typ 0, W-Wert 370, 14.5% Protein), 0 MD Anima di Grano (Typ 0, 12% Protein), Anima di Grano 0 LG (Typ 0, W-Wert 340, 14.5% Protein), Anima di Grano 0 RP (Typ 0, W-Wert 250, 13% Protein), Essentia (Typ 0, W-Wert 300, 12.5% Protein), Luce di Grano 0 LG (Typ 0, W-Wert 350, 14.5% Protein), Luce di Grano 0 MD (Typ 0, W-Wert 300, 13.5% Protein), Luce di Grano 0 RP (Typ 0, W-Wert 260, 13% Protein), Nativa (13% Protein), Pizza in Pala Mix (W-Wert 300, 13% Protein), Tradizionale 00 LG (Typ 00, W-Wert 350, 14.5% Protein), Tradizionale 00 MD (Typ 00, W-Wert 305, 14% Protein), Tradizionale 00 RP (Typ 00, W-Wert 240, 12.5% Protein) Molino Quaglia: Petra "Chef" (Typ 00, W-Wert 220, 11.5% Protein), Petra 0101 Bread Petraviva (Typ 1, W-Wert 405), Petra 0102HP (Typ 1, W-Wert 330, 13.5% Protein), Petra 3HP Tipo 1 (Typ 1, W-Wert 280, 13% Protein), Petra 5009 (W-Wert 260, 11.5% Protein), Petra 5010 (Typ 0, W-Wert 320, 12.65% Protein), Petra 5020 (W-Wert 355, 13.75% Protein), Petra 5037 "Unica" (Typ 0, W-Wert 320, 13.25% Protein), Petra 5046 (Typ 0, W-Wert 200, 11.25% Protein), Petra 5063 "Special" (Typ 0, W-Wert 270, 12.75% Protein), Petra 5072 (Typ 0, W-Wert 330, 13.85% Protein), Petra 5078 (Typ 0, W-Wert 365, 13.7% Protein), Petra 6384 Panettone & Pastries (Typ 00, W-Wert 380, 16% Protein), Petra 7210 Frying Flour, Molino Scoppettuolo: Pizzeria Classica (Typ 00, W-Wert 260, 13.5% Protein), Pizzeria Reginella (Typ 00, W-Wert 300, 12.5% Protein), Tradizionale Pizzeria (Typ 00, W-Wert 230, 12.5% Protein) Molino Signetti: 00 BLU (Typ 00, W-Wert 290, 13% Protein), 00 ORO di Napoli (Typ 00, W-Wert 320, 13.5% Protein), 00 VERDE Premium (Typ 00, W-Wert 360, 14.5% Protein), BELLA ROMANA Mix (W-Wert 340, 14% Protein), Focaccia Ligure (Typ 0, W-Wert 280, 13% Protein), Oro di Napoli Tipo 0 (Typ 0, W-Wert 290, 13% Protein), Pane di una Volta (Typ wholemeal, W-Wert 280, 13.5% Protein), Pinsa Romana Mix (W-Wert 320, 14% Protein), Pizza Tonda Napoletana Mix (W-Wert 300, 13% Protein), SG49 Blu Tipo 00 (Typ 00, W-Wert 260, 12.5% Protein), Tipo 0 Pizza Classica (Typ 0, W-Wert 260, 12.5% Protein), Tipo 1 RICCA (W-Wert 310, 14.5% Protein) Molino Spadoni: Gran Mugnaio Pizza 00 (Typ 00, W-Wert 245, 12.5% Protein), PZ1 Al Taglio (Typ 00, W-Wert 170, 11% Protein), PZ3 Pizza Classica (Typ 00, W-Wert 295, 12.5% Protein) Molino Vigevano: Costiera (Typ 0, W-Wert 310, 13.6% Protein), Moreschina (Typ 0, W-Wert 280, 14.3% Protein), Moreschina Ricca (Typ 1, W-Wert 280, 14.3% Protein), Organic Pinsa Romana (W-Wert 280, 12% Protein), Organic Professional (Typ 0, W-Wert 235, 11.5% Protein), Pizza in Teglia (Typ 0, W-Wert 350, 14% Protein), Pizza Piuma (Typ 00, W-Wert 220, 11.4% Protein), Pizza Spolvero Media (W-Wert 200, 11% Protein), Tipo 1 Pizza (W-Wert 300, 14.5% Protein), Tramonti Oro (Typ 0, W-Wert 345, 14.5% Protein), Vera Napoli (Typ 0, W-Wert 260, 13% Protein), Vesuvio (Typ 0, W-Wert 280, 14.5% Protein) Moul-Bie: T45 Farine à Pizza (W-Wert 280, 12% Protein), T55 Professional (Typ 550, 11% Protein) Moulin Bourgeois: T55 Tradition (W-Wert 190, 12% Protein), T65 Tradition (W-Wert 200, 12% Protein) Moulin de la Borie: T65 Blé Tradition (Typ 650, W-Wert 200, 11.5% Protein) Moulin de Versailles: T55 Farine de Boulanger (W-Wert 190, 11% Protein) Nagyi Titka (GoodMills): Pizzaliszt 00 Típus (Typ 00, 12% Protein) Neapolitan Express: Tipo 00 Pizza Flour (Typ 00, W-Wert 260, 12% Protein) Pernerka: Pšeničná hladká extra silná mouka (14% Protein) Pillsbury: Best All Purpose (W-Wert 220, 11.9% Protein), Bread Flour (W-Wert 280, 12.5% Protein) Pirkka Parhaat: Erittäin Vahva Pizzajauho 00 (Typ 00, W-Wert 350, 14% Protein), Keskivahva Pizzajauho 00 (Typ 00, W-Wert 260, 12% Protein) Podlaskie Mąki Ekologiczne (Bio Life): Mąka Orkiszowa Jasna Typ 550 BIO (14% Protein) Polselli: Ideale (Typ 00, W-Wert 220, 11% Protein), Italiana (Typ 1, W-Wert 300, 12% Protein), La Romana (Typ 0, W-Wert 360, 15.5% Protein), Organica BIO (Typ 00, W-Wert 220, 12.5% Protein), Polselli Classica (Typ 00, W-Wert 270, 11.5% Protein), Polselli Super (Typ 00, W-Wert 320, 12.5% Protein), Vivace (Typ 00, W-Wert 290, 13% Protein) Polskie Młyny: Basia Tortowa Extra 😉 (10% Protein), Mąka krupczatka typ 500 (Typ 550, 10% Protein), Szymanowska luksusowa typ 550 (Typ 550, 11.5% Protein), Szymanowska typ 00 (do pizzy) (Typ 00, 11% Protein), Żytnia mąka chlebowa typ 720 (Typ rye, 6.5% Protein), Żytnia mąka razowa typ 2000 (Typ rye, 5% Protein) PZZ Białystok: Mąka na Pizzę Horeca (Typ 00, W-Wert 210, 11.5% Protein) PZZ Kraków: Mąka Pszenna Tortowa (Typ 450, 10.6% Protein), Poznańska (Typ 550, 10.5% Protein), Wrocławska (Typ 550, 10% Protein) Ramlösa Kvarn: Tipo 00 Vetemjöl (Typ 00, 13% Protein) Roland: Pizza Mehl (Typ 00, W-Wert 270, 12% Protein) Rösselmühle: Pizzamehl Type 700 (Typ 0, 13% Protein) Ruggeri: Pizza Tipo 0 (Typ 0, W-Wert 240, 11.5% Protein) Shepherd's Grain: High Protein Bread Flour (W-Wert 320, 13% Protein) Shipton Mill: Canadian Plains Strong Bread Flour (W-Wert 380, 14% Protein), Organic White Flour (W-Wert 250, 11.5% Protein) Tesco: Strong White (W-Wert 270, 12.5% Protein) ToTa!: ToTa! Mąka do Pizzy Typ 00 (Typ 00, W-Wert 190, 9.2% Protein) Trader Joe's: Italian Tipo 00 Flour (Typ 00, W-Wert 250, 11.5% Protein) Valsemøllen: Tipo 00 Grano Tenero W320 (Typ 00, W-Wert 320, 14% Protein), Tosca Farina Pizzamel (Typ 00, W-Wert 285, 12.5% Protein) W & H Marriage & Sons: Manitoba (W-Wert 350, 13.8% Protein), Organic Strong White (W-Wert 280, 13% Protein), Pizza Flour Tipo 00 (Typ 00, W-Wert 280, 12% Protein) Waitrose: Waitrose Italian 00 (Typ 00, W-Wert 280, 14.1% Protein) Wieshofermühle: La Farina del Padrone Luca (Typ 00, 13.5% Protein) ZZZ Zamość: ZZZ Mąka na Pizzę Typ 00 (Typ 00, W-Wert 320, 12.3% Protein)
