Alnatura Weizenmehl Type 550
MediumGermany
Bioland-certified Type 550 from German organic farms. The standard German bread and pizza flour, light in colour with reliable baking behaviour.
How the calculator uses this flour
- Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Bioland-certified Type 550 from German organic farms. The standard German bread and pizza flour, light in colour with reliable baking behaviour.
Bakes with this flour
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Weizenmehl Type 550 vs Bio Weizenmehl Type 550
Strength
MediumStrong · W 290Protein
11%12.1%+1.1%Hydration
——Maturation
——Weizenmehl Type 550 vs Bio Weizenmehl Type 550
Weizenmehl Type 550 | ||
|---|---|---|
Strength | Medium | Strong · W 290 |
Protein | 11% | 12.1%+1.1% |
Hydration | — | — |
Maturation | — | — |