Frießinger Mühle Bio-Pizzamehl Tipo 00
StrongGermany
Organic Tipo 00 pizza flour from Frießinger Mühle, Bad Wimpfen. DE-ÖKO-006. Mill page: 12% protein, short to medium ferment (about 12 h to 2 days). Product page does not publish Chopin W. 100% organic wheat.
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Organic Tipo 00 pizza flour from Frießinger Mühle, Bad Wimpfen. DE-ÖKO-006. Mill page: 12% protein, short to medium ferment (about 12 h to 2 days). Product page does not publish Chopin W. 100% organic wheat.
pizza, type-00, german, organic, bio, short-medium-rise, neapolitan
Bakes with this flour
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Bio-Pizzamehl Tipo 00 vs Bio Dinkel-Pizzamehl "Speciale" Type 00
Strength
StrongStrongProtein
12%13%+1.0%Hydration
——Maturation
—6-12h 22°CBio-Pizzamehl Tipo 00 vs Bio Dinkel-Pizzamehl "Speciale" Type 00
Bio-Pizzamehl Tipo 00 | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 13%+1.0% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |