Farina Tradizione Tipo 1
Frießinger Mühle
Dark specialty pizza flour from Frießinger Mühle based on German Type 812. Higher mineral content and more intense aroma compared to standard Tipo 00. At 14% protein and an estimated W350, this flour is designed for rustic, dark-crusted pizza with long cold fermentation (24-72h). The Tipo 1 extraction retains more bran and germ, producing deeper flavor and a distinctive speckled crumb. Professional format only (15kg sacks).
Optimal hydration: 62% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-24 hoursat 22°C
TestedCan handle warm fermentation of 12-24h due to high protein and W strength. 0.1-0.3% fresh yeast. Higher ash content means slightly more enzymatic activity — watch for over-proofing in warm conditions above 25°C. Produces a darker, more rustic crust than Tipo 00.
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Frießinger Mühle Farina Tradizione Tipo 1 is a type 1 flour, W350 strength, 14% protein, and a recommended hydration range of 62–68%. Dark specialty pizza flour from Frießinger Mühle based on German Type 812. Higher mineral content and more intense aroma compared to standard Tipo 00. At 14% protein and an estimated W350, this flour is designed for rustic, dark-crusted pizza with long cold fermentation (24-72h). The Tipo 1 extraction retains more bran and germ, producing deeper flavor and a distinctive speckled crumb. Professional format only (15kg sacks). It ferments best over 12–24 hours at room temp (22°C). Can handle warm fermentation of 12-24h due to high protein and W strength. 0.1-0.3% fresh yeast. Higher ash content means slightly more enzymatic activity — watch for over-proofing in warm conditions above 25°C. Produces a darker, more rustic crust than Tipo 00.
pizza, type-1, german, high-protein, long-rise, professional, rustic, artisan, neapolitan