Aurora Pizzamehl
MediumGermany
A blend of wheat flour in the style of Tipo 00 and durum wheat semolina for pizza. Protein content is 10 g per 100 g flour.
Contains: wheat, durum wheat (semolina)
How the calculator uses this flour
- Fermentation window. With 10% 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 22 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
A blend of wheat flour in the style of Tipo 00 and durum wheat semolina for pizza. Protein content is 10 g per 100 g flour.
pizzamehl, pizza-specific, major-brand, german, accessible, supermarket
Bakes with this flour
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Technical Specifications
Mix Time | 8-12 min |
Pizzamehl vs Bio Manitoba Mehl hell
Strength
MediumVery StrongProtein
10%14.5%+4.5%Hydration
——Maturation
—8-24h 22°CPizzamehl vs Bio Manitoba Mehl hell
Pizzamehl | ||
|---|---|---|
Strength | Medium | Very Strong |
Protein | 10% | 14.5%+4.5% |
Hydration | — | — |
Maturation | — | 8-24h 22°C |