Weizenmehl Type 550
Aurora
German bread flour preferred by master bakers. 'Extra backstark' (extra strong for baking) with ~11-12% protein. Type 550 indicates 0.55% ash content. Ideal for light breads, rolls, stollen, and all yeast pastries. Pizza-suitable.
Optimal hydration: 60% – 68%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-6 hoursat 22°C
TestedVersatile German bread flour with moderate strength. Good for rolls, light breads, and pizza. Can extend to 24h cold with reduced yeast (0.1-0.2%).
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Best For
Pizza Classica
Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
Aurora Weizenmehl Type 550 is a type 550 flour, 11% protein, a recommended hydration range of 60–68%, and 58% absorption. German bread flour preferred by master bakers. 'Extra backstark' (extra strong for baking) with ~11-12% protein. Type 550 indicates 0.55% ash content. Ideal for light breads, rolls, stollen, and all yeast pastries. Pizza-suitable. It ferments best over 2–6 hours at room temp (22°C). Versatile German bread flour with moderate strength. Good for rolls, light breads, and pizza. Can extend to 24h cold with reduced yeast (0.1-0.2%).