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Farina Tradizione Tipo 1

Frießinger Mühle Farina Tradizione Tipo 1

Very StrongFlag of DEGermany

Dark Tipo 1 pizza flour from Frießinger, based on German Type 812 wheat. Mill/reseller: 14% protein, more bran character than Tipo 00. Aimed at rustic pizza with long cold ferment. Professional 15 kg format. No published Chopin W (prior catalog value was estimated).

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 18 h at 22°C, inside a 12–24 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Dark Tipo 1 pizza flour from Frießinger, based on German Type 812 wheat. Mill/reseller: 14% protein, more bran character than Tipo 00. Aimed at rustic pizza with long cold ferment. Professional 15 kg format. No published Chopin W (prior catalog value was estimated).

Frießinger Mühle Farina Tradizione Tipo 1 fermentation range

The catalog window for Frießinger Mühle Farina Tradizione Tipo 1 is 24–72 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.

pizza, type-1, german, high-protein, long-rise, professional, rustic, artisan, neapolitan

Bakes with this flour

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Farina Tradizione Tipo 1 vs AMALFI

AMALFI
AMALFI
Strength
Very StrongStrong
Protein
14%12.5%-1.5%
Hydration
——
Maturation
12-24h 22°C—