Pandough
La Verace
VERACE PIZZA NAPOLETANA • APPROVED • VERACE PIZZA NAPOLETANA • APPROVED •
AVPN

Frießinger Mühle La Verace

StrongFlag of DEGermany

AVPN-certified Neapolitan pizza flour from Frießinger Mühle, Bad Wimpfen. Mill: 13% protein, low yeast, 12-24 h ferment without refrigeration. Soft wheat. Product page does not publish Chopin W or ash.

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 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 61–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

AVPN-certified Neapolitan pizza flour from Frießinger Mühle, Bad Wimpfen. Mill: 13% protein, low yeast, 12-24 h ferment without refrigeration. Soft wheat. Product page does not publish Chopin W or ash.

Frießinger Mühle La Verace fermentation range

The catalog window for Frießinger Mühle La Verace 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.

Pandough users most often plan about 8 hours for this flour in Traditional Napoletana, based on 19 bakes.

pizza, neapolitan, type-00, german, professional, high-protein, avpn-approved

Bakes with this flour

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Technical Specifications

Absorption
60%
Ash Content
0.55%

La Verace vs La Farina 14

La Farina 14
La Farina 14
Strength
StrongVery Strong · W 355
P/L
0.55—
Protein
13%14%+1.0%
Hydration
——
Maturation
4.4-14.3h 22°C12-24h 22°C+9h