Meraner Mühle NUMANA
StrongItaly
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).
Contains: wheat, soy, rice, dried sourdough
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 43 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
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).
pizza, pinsa, focaccia, italian, south-tyrol, sourdough, lievito-madre, high-hydration, professional
Bakes with this flour
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NUMANA vs Auris Pura
NUMANA | ||
|---|---|---|
Strength | Strong | — |
Protein | 13% | 4.9%-8.1% |
Hydration | — | — |
Maturation | — | — |