Pandough
Bio Pizzamehl Type 00 "Farina Alpina"

Drax Mühle Bio Pizzamehl Type 00 "Farina Alpina"

Very StrongFlag of DEGermany

Organic Type 00 pizza flour from Drax Mühle in the Bavarian pre-Alps. Mill publishes protein 13% and W 320-340. Alpine-foothill wheat, no enzymes or ascorbic acid. Aimed at overnight cold ferments and hot bake. Type 00 here maps roughly to German Type 405 ash class.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 12 h at 22°C, inside a 8–16 h window. In the fridge at 4°C, it holds 15–24 h.
  • Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Organic Type 00 pizza flour from Drax Mühle in the Bavarian pre-Alps. Mill publishes protein 13% and W 320-340. Alpine-foothill wheat, no enzymes or ascorbic acid. Aimed at overnight cold ferments and hot bake. Type 00 here maps roughly to German Type 405 ash class.

Drax Mühle Bio Pizzamehl Type 00 "Farina Alpina" fermentation range

The catalog window for Drax Mühle Bio Pizzamehl Type 00 "Farina Alpina" is 15–24 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

Pandough users most often plan about 32.5 hours for this flour in Traditional Napoletana, based on 3 bakes.

pizza, type-00, german, organic, neapolitan, artisan, high-protein, bavarian

Bakes with this flour

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Bio Pizzamehl Type 00 "Farina Alpina" vs Farina tipo “00” Rinforzata

Farina tipo “00” Rinforzata
Farina tipo “00” Rinforzata
Strength
Very Strong · W 330Very Strong · W 330
Protein
13%12.5%-0.5%
Hydration
——
Maturation
8-16h 22°C—