LINOSA
Meraner Mühle
Soft wheat flour Type 00 for medium proofing times (12-24 hours) from Molino Merano (Meraner Mühle). The workhorse of their pizza range — versatile enough for overnight room temperature fermentation or moderate cold retard. Part of their Italian island-themed professional pizza flour line. 10kg sacks.
Optimal hydration: 58% – 63%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 12-24 hoursat 22°C
OfficialMedium fermentation flour. 0.2-0.5% fresh yeast for 12-24h warm rise. Hydration 58-63%. Good for overnight room temp fermentation. Versatile middle-ground flour in the Meraner Mühle pizza range.
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Meraner Mühle LINOSA is a type 00 flour, 12.5% protein, and a recommended hydration range of 58–63%. Soft wheat flour Type 00 for medium proofing times (12-24 hours) from Molino Merano (Meraner Mühle). The workhorse of their pizza range — versatile enough for overnight room temperature fermentation or moderate cold retard. Part of their Italian island-themed professional pizza flour line. 10kg sacks. It ferments best over 12–24 hours at room temp (22°C). Medium fermentation flour. 0.2-0.5% fresh yeast for 12-24h warm rise. Hydration 58-63%. Good for overnight room temp fermentation. Versatile middle-ground flour in the Meraner Mühle pizza range.
pizza, type-00, italian, south-tyrol, medium-rise, professional