Weizenmehl Type 405
Diamant
Finest German flour from Diamant (made by Aurora). Type 405 is closest to Italian 00 with very fine texture. 8-10% protein ideal for pastries, cakes, and delicate baked goods. Instant flour requires no sieving. Versatile for pizza dough.
Optimal hydration: 55% – 62%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 1-3 hoursat 22°C
TestedVery fine pastry flour comparable to Italian 00. Short fermentation only - dough weakens quickly. Ideal for quick pizza or same-day baking.
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Technical Specifications
Absorption | 52% |
Ash Content | 0.45% |
Diamant Weizenmehl Type 405 is 10% protein, a recommended hydration range of 55–62%, and 52% absorption. Finest German flour from Diamant (made by Aurora). Type 405 is closest to Italian 00 with very fine texture. 8-10% protein ideal for pastries, cakes, and delicate baked goods. Instant flour requires no sieving. Versatile for pizza dough. It ferments best over 1–3 hours at room temp (22°C). Very fine pastry flour comparable to Italian 00. Short fermentation only - dough weakens quickly. Ideal for quick pizza or same-day baking.