Bio Pizzamehl Type 00 "Farina Alpina"
Drax Mühle
Pizza flour from Drax Mühle, a 4th-generation artisan mill in the Bavarian pre-Alps. Made from selected protein- and gluten-rich wheat varieties grown in the Alpine foothills — hence the name "Farina Alpina." 100% organic, zero additives (no enzymes, ascorbic acid, or preservatives). W 320-340 places it firmly in the strong flour range, comparable to Caputo Saccorosso. Best with overnight cold fermentation (15-24h) and baked at 250-280°C. One of the finest organic pizza flours from Germany.
Optimal hydration: 58% – 65%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 8-16 hoursat 22°C
TestedSame-day warm fermentation works but you're leaving flavor on the table. 8-16h at room temp, 0.1-0.3% fresh yeast. Hydration 58-63%. The cold retard is where this flour really shines.
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Drax Mühle Bio Pizzamehl Type 00 "Farina Alpina" is a type 00 flour, W330 strength, 13% protein, and a recommended hydration range of 58–65%. Pizza flour from Drax Mühle, a 4th-generation artisan mill in the Bavarian pre-Alps. Made from selected protein- and gluten-rich wheat varieties grown in the Alpine foothills — hence the name "Farina Alpina." 100% organic, zero additives (no enzymes, ascorbic acid, or preservatives). W 320-340 places it firmly in the strong flour range, comparable to Caputo Saccorosso. Best with overnight cold fermentation (15-24h) and baked at 250-280°C. One of the finest organic pizza flours from Germany. It ferments best over 8–16 hours at room temp (22°C). Same-day warm fermentation works but you're leaving flavor on the table. 8-16h at room temp, 0.1-0.3% fresh yeast. Hydration 58-63%. The cold retard is where this flour really shines.
pizza, type-00, german, organic, neapolitan, artisan, high-protein, bavarian