Meraner Mühle Dinkelmehl Regiokorn Bio
Italy
Light organic spelt flour from South Tyrolean regional farmers (Regiokorn program) from Molino Merano (Meraner Mühle). Fine, light color with a characteristic nutty note and high digestibility. Versatile flour suitable for light breads, cakes, pizza bases, and pasta. Organic certified. Available in 1kg consumer packs.
Contains: spelt
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 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Light organic spelt flour from South Tyrolean regional farmers (Regiokorn program) from Molino Merano (Meraner Mühle). Fine, light color with a characteristic nutty note and high digestibility. Versatile flour suitable for light breads, cakes, pizza bases, and pasta. Organic certified. Available in 1kg consumer packs.
Bakes with this flour
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Technical Specifications
Absorption | 58% |
Dinkelmehl Regiokorn Bio vs Bio Farro Tipo 0
Strength
—Weak · W 100P/L
—0.30Protein
14%12%-2.0%Hydration
——Maturation
——Dinkelmehl Regiokorn Bio vs Bio Farro Tipo 0
Dinkelmehl Regiokorn Bio | ||
|---|---|---|
Strength | — | Weak · W 100 |
P/L | — | 0.30 |
Protein | 14% | 12%-2.0% |
Hydration | — | — |
Maturation | — | — |