CAPRI
Meraner Mühle
Soft wheat flour Type 00 for long proofing times (24+ hours) from Molino Merano (Meraner Mühle). The strongest flour in their core pizza range, designed for extended cold fermentation. Higher protein and W strength for doughs that need to hold structure over 1-3 days. Professional format (10kg sacks).
Optimal hydration: 60% – 65%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 16-24 hoursat 22°C
TestedCan be used warm at 16-24h with 0.2-0.3% fresh yeast. Higher W strength means dough stays manageable even with longer warm fermentation.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Meraner Mühle CAPRI is a type 00 flour, 13.5% protein, and a recommended hydration range of 60–65%. Soft wheat flour Type 00 for long proofing times (24+ hours) from Molino Merano (Meraner Mühle). The strongest flour in their core pizza range, designed for extended cold fermentation. Higher protein and W strength for doughs that need to hold structure over 1-3 days. Professional format (10kg sacks). It ferments best over 16–24 hours at room temp (22°C). Can be used warm at 16-24h with 0.2-0.3% fresh yeast. Higher W strength means dough stays manageable even with longer warm fermentation.
pizza, type-00, italian, south-tyrol, long-rise, professional