Meraner Mühle Backmischung Dinkelpizza
Italy
Meraner Mühle spelt pizza baking mix in a 500 g bag: spelt flour and wholemeal spelt flour with 2.9% dried Lievito Madre, salt, malt extract and 1.7% dry yeast. The dry yeast in the bag leavens the dough; the Lievito Madre adds flavour. Add water and olive oil. 13 g protein per 100 g; the mill publishes no W.
Contains: spelt, spelt (wholemeal), dried sourdough 2.9%, salt, active yeast 1.7%
This mix already contains yeast and salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
Incomplete composition data
The label doesn't tell us everything about this flour: whether the malt is active. After a bake we'll ask what your bag says.
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Meraner Mühle spelt pizza baking mix in a 500 g bag: spelt flour and wholemeal spelt flour with 2.9% dried Lievito Madre, salt, malt extract and 1.7% dry yeast. The dry yeast in the bag leavens the dough; the Lievito Madre adds flavour. Add water and olive oil. 13 g protein per 100 g; the mill publishes no W.
spelt, dinkel, pizza, italian, south-tyrol, premix, sourdough, lievito-madre, home-baking
Bakes with this flour
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Backmischung Dinkelpizza vs Bio Farro Tipo 0
Strength
—Weak · W 100P/L
—0.30Protein
13%12%-1.0%Hydration
——Maturation
——Backmischung Dinkelpizza vs Bio Farro Tipo 0
Backmischung Dinkelpizza | ||
|---|---|---|
Strength | — | Weak · W 100 |
P/L | — | 0.30 |
Protein | 13% | 12%-1.0% |
Hydration | — | — |
Maturation | — | — |