LIPARI
Meraner Mühle
Wheat flour with fermented bran from Molino Merano (Meraner Mühle). Produces a notably honeycomb crumb structure (spiccata alveolatura) with a crispy crust despite its higher fiber content. The bran is pre-fermented, improving both digestibility and flavor compared to simply adding raw bran. A unique approach to healthier pizza without sacrificing texture.
Optimal hydration: 60% – 65%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 8-24 hoursat 22°C
OfficialFlour with fermented bran — adds fiber while maintaining good extensibility. Produces notable alveolation (honeycomb crumb). 0.3-0.5% fresh yeast. Hydration 60-65%. The fermented bran improves digestibility compared to regular bran additions.
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Meraner Mühle LIPARI is a type 00 flour, 13% protein, and a recommended hydration range of 60–65%. Wheat flour with fermented bran from Molino Merano (Meraner Mühle). Produces a notably honeycomb crumb structure (spiccata alveolatura) with a crispy crust despite its higher fiber content. The bran is pre-fermented, improving both digestibility and flavor compared to simply adding raw bran. A unique approach to healthier pizza without sacrificing texture. It ferments best over 8–24 hours at room temp (22°C). Flour with fermented bran — adds fiber while maintaining good extensibility. Produces notable alveolation (honeycomb crumb). 0.3-0.5% fresh yeast. Hydration 60-65%. The fermented bran improves digestibility compared to regular bran additions.
pizza, type-00, italian, south-tyrol, fermented-bran, high-fiber, professional