Pšenično brašno za pizzu TIP 550
Čakovečki Mlinovi
Pizza flour from one of Croatia's oldest mills (est. 1893, Čakovec). TIP 550 classification (equivalent to Italian Tipo 0) with impressive 13.25% protein and 30%+ wet gluten. Strong, elastic dough suitable for pizza despite not being classified as 00. Available at Tommy, Konzum, and other Croatian retailers.
Optimal hydration: 58% – 65%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 8-16 hoursat 22°C
TestedStrong flour (13.25% protein, 30%+ wet gluten). Good for medium fermentation. 0.2-0.4% fresh yeast. Hydration 58-65%.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Čakovečki Mlinovi Pšenično brašno za pizzu TIP 550 is a type 0 flour, 13.25% protein, and a recommended hydration range of 58–65%. Pizza flour from one of Croatia's oldest mills (est. 1893, Čakovec). TIP 550 classification (equivalent to Italian Tipo 0) with impressive 13.25% protein and 30%+ wet gluten. Strong, elastic dough suitable for pizza despite not being classified as 00. Available at Tommy, Konzum, and other Croatian retailers. It ferments best over 8–16 hours at room temp (22°C). Strong flour (13.25% protein, 30%+ wet gluten). Good for medium fermentation. 0.2-0.4% fresh yeast. Hydration 58-65%.