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.
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.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
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