Frießinger Mühle Pinsa Mix

Name: Frießinger Mühle Pinsa Mix
Brand: Frießinger Mühle

Very StrongGermany

Pinsa Romana blend from Frießinger: wheat flour, wheat protein, durum, rice flour, wheat pre-dough, wheat bran, inactive yeast. About 15% protein. Built for high hydration (up to ~75%) and 24-48 h ferments. Premix-style blend, not a plain Tipo 00.

Contains: wheat, durum wheat, rice, wheat (bran), wheat gluten, inactive yeast, dried sourdough

Incomplete composition data

The label doesn't tell us everything about this flour: whether the sourdough is active or dried. After a bake we'll ask what your bag says.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. From this flour's recorded window, the dough peaks after about 7.5 h at 22°C, inside a 5–10 h window. In the fridge at 4°C, it holds 24–48 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%.

Frießinger Mühle Pinsa Mix fermentation range

The catalog window for Frießinger Mühle Pinsa Mix is 24–48 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.