Meraner MühleCAPRI
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).
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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