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Bio-Pizzamehl Tipo 00

Fini's Feinstes Bio-Pizzamehl Tipo 00

StrongFlag of ATAustria

Organic pizza flour from Fini's Feinstes, Schwechat near Vienna. Blend of Austrian W480 wheat flour (Austrian type code, not Chopin W) and Italian organic durum semolina. Pack protein 13%. No alveograph W published. Aimed at pizza, focaccia, ciabatta.

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 10 h at 22°C, inside a 6–16 h window. In the fridge at 4°C, it holds 8–55 h.
  • Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Organic pizza flour from Fini's Feinstes, Schwechat near Vienna. Blend of Austrian W480 wheat flour (Austrian type code, not Chopin W) and Italian organic durum semolina. Pack protein 13%. No alveograph W published. Aimed at pizza, focaccia, ciabatta.

Fini's Feinstes Bio-Pizzamehl Tipo 00 fermentation range

The catalog window for Fini's Feinstes Bio-Pizzamehl Tipo 00 is 6–16 hours at 22°C (72°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.

pizza, type-00, austrian, organic, durum-blend

Bakes with this flour

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Bio-Pizzamehl Tipo 00 vs La Farina del Padrone Luca

La Farina del Padrone Luca
La Farina del Padrone Luca
Strength
StrongVery Strong
Protein
13%13.5%+0.5%
Hydration
——
Maturation
6-16h 22°C10-24h 22°C+6h