Biogold Pizzamehl (REWE Beste Wahl)
MediumGermany
Organic pizza flour sold under Biogold / bio-supermarket labels in DE/AT/CH. Pack protein about 12%. No mill Chopin W published. Type 550 ash class on some listings; treat type as ash band only.
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 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Organic pizza flour sold under Biogold / bio-supermarket labels in DE/AT/CH. Pack protein about 12%. No mill Chopin W published. Type 550 ash class on some listings; treat type as ash band only.
pizza-mehl, organic, bio, sustainable, bio-supermarket, german, type-550
Bakes with this flour
Loading...
Technical Specifications
Absorption | 58% |
Ash Content | 0.58% |
Mix Time | 8-12 min |
Pizzamehl (REWE Beste Wahl) vs Bio Weizenmehl Type 550
Strength
MediumStrong · W 290P/L
0.55—Protein
10%12.1%+2.1%Hydration
——Maturation
——Pizzamehl (REWE Beste Wahl) vs Bio Weizenmehl Type 550
Pizzamehl (REWE Beste Wahl) | ||
|---|---|---|
Strength | Medium | Strong · W 290 |
P/L | 0.55 | — |
Protein | 10% | 12.1%+2.1% |
Hydration | — | — |
Maturation | — | — |