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.
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
Pizza Classica
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.