Čakovečki Mlinovi Pšenično brašno za pizzu TIP 550
StrongCroatia
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.
How the calculator uses this flour
- Fermentation window. With 13.3% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 2–51 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
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.
Bakes with this flour
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Pšenično brašno za pizzu TIP 550 vs Farina Speciale Manitoba
Strength
StrongStrong · W 320Protein
13.25%14.5%+1.3%Hydration
——Maturation
—4.8-15.5h 22°CPšenično brašno za pizzu TIP 550 vs Farina Speciale Manitoba
Pšenično brašno za pizzu TIP 550 | ||
|---|---|---|
Strength | Strong | Strong · W 320 |
Protein | 13.25% | 14.5%+1.3% |
Hydration | — | — |
Maturation | — | 4.8-15.5h 22°C |