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.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
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%.