NUMANA
Meraner Mühle
Specialty blend for pinsa, pizza alla pala, and focaccia from Molino Merano (Meraner Mühle). Contains Lievito Madre (natural sourdough starter). Designed for high-hydration doughs with a crispy crust and good flavor development. Professional format (10kg sacks).
Optimal hydration: 70% – 80%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 12-24 hoursat 22°C
TestedWarm ferment works for pinsa at 12-24h but cold retard produces better results. 0.2-0.3% fresh yeast for warm. Hydration 70-75%. Stretch and fold technique recommended.
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Best For
Meraner Mühle NUMANA is 13% protein and a recommended hydration range of 70–80%. Specialty blend for pinsa, pizza alla pala, and focaccia from Molino Merano (Meraner Mühle). Contains Lievito Madre (natural sourdough starter). Designed for high-hydration doughs with a crispy crust and good flavor development. Professional format (10kg sacks). It ferments best over 12–24 hours at room temp (22°C). Warm ferment works for pinsa at 12-24h but cold retard produces better results. 0.2-0.3% fresh yeast for warm. Hydration 70-75%. Stretch and fold technique recommended.
pizza, pinsa, focaccia, italian, south-tyrol, sourdough, lievito-madre, high-hydration, professional