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).
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).
The catalog window for Meraner Mühle CAPRI is 24–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
pizza, type-00, italian, south-tyrol, long-rise, professional
CAPRI | ||
|---|---|---|
Strength | Very Strong | Strong |
P/L | — | 0.55 |
Protein | 13.5% | 12.5%-1.0% |
Hydration | — | — |
Maturation | 16-24h 22°C | 3.8-11.8h 22°C-12h |
