Hofbräuhaus Kunstmühle Pizzamehl Tipo 00

StrongGermany

Pizza flour from Munich's last working mill (J. Blum, Neuturmstrasse). Mill shop nutrition table: protein 13.0 g/100 g. The mill has run alveograph tests and writes the result as just under 300; that is not a published W band, so W is stored absent. Consumer 1 kg through bakery sacks. Bavarian wheat, E-sorts in the blend, extra grip for long doughs.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. With 13% protein, 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 up to 47 h.
Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.