Haberfellner Mühle Pizzamehl Spezial
StrongAustria
Pizza flour from Haberfellner Mühle, Austria. Retail listings class it as Austrian W700 / Type 550 / Tipo 00 - W700 here is the Austrian flour type code (ash/extraction), not Chopin W. About 12% protein. 100% Austrian wheat, no additives per seller copy. Also milled into Hofer Happy Harvest pizza flour.
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Pizza flour from Haberfellner Mühle, Austria. Retail listings class it as Austrian W700 / Type 550 / Tipo 00 - W700 here is the Austrian flour type code (ash/extraction), not Chopin W. About 12% protein. 100% Austrian wheat, no additives per seller copy. Also milled into Hofer Happy Harvest pizza flour.
Bakes with this flour
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Pizzamehl Spezial vs Bio-Pizzamehl Tipo 00
Strength
StrongStrongProtein
12%13%+1.0%Hydration
——Maturation
—6-16h 22°CPizzamehl Spezial vs Bio-Pizzamehl Tipo 00
Pizzamehl Spezial | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 13%+1.0% |
Hydration | — | — |
Maturation | — | 6-16h 22°C |