La Verace
Frießinger Mühle
AVPN-certified Neapolitan pizza flour from Germany's Frießinger Mühle (est. 1838). At 13% protein, this is a strong flour designed for authentic Neapolitan pizza with minimal yeast and 12-24h fermentation. Achieves light, airy results with excellent cornicione development. One of the few German-milled flours carrying AVPN certification.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 4-14 hoursat 22°C
OfficialAVPN-certified flour. Manufacturer recommends 12-24h fermentation without refrigeration. Use minimal yeast (0.1-0.3%) for light, airy results.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 60% |
Ash Content | 0.55% |
Frießinger Mühle La Verace is a type 00 flour, W300 strength, 13% protein, a P/L ratio of 0.55, a recommended hydration range of 58–65%, and 60% absorption. AVPN-certified Neapolitan pizza flour from Germany's Frießinger Mühle (est. 1838). At 13% protein, this is a strong flour designed for authentic Neapolitan pizza with minimal yeast and 12-24h fermentation. Achieves light, airy results with excellent cornicione development. One of the few German-milled flours carrying AVPN certification. It ferments best over 4.4–14.3 hours at room temp (22°C). AVPN-certified flour. Manufacturer recommends 12-24h fermentation without refrigeration. Use minimal yeast (0.1-0.3%) for light, airy results.
pizza, neapolitan, type-00, german, professional, high-protein, avpn-approved