Meraner Mühle TAORMINA
Italy
Molino Merano (Meraner Mühle) Taormina: a pizza blend made only from spelt, white and wholemeal spelt flour with lievito madre (sourdough). The mill balanced the spelt components so the dough behaves closer to soft wheat, for direct and indirect doughs, and aims it at delicate pizzas that stay tender an hour after baking, which suits delivery. The sourdough is there for flavour and digestibility; Molino Merano does not say that it leavens the dough, so yeast is added as usual. A professional blend for pizzerias.
Contains: spelt, spelt (wholemeal), dried sourdough
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Molino Merano (Meraner Mühle) Taormina: a pizza blend made only from spelt, white and wholemeal spelt flour with lievito madre (sourdough). The mill balanced the spelt components so the dough behaves closer to soft wheat, for direct and indirect doughs, and aims it at delicate pizzas that stay tender an hour after baking, which suits delivery. The sourdough is there for flavour and digestibility; Molino Merano does not say that it leavens the dough, so yeast is added as usual. A professional blend for pizzerias.
pizza, italian, south-tyrol, ancient-grains, sourdough, lievito-madre, professional, bread
Bakes with this flour
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TAORMINA vs Bio Farro Tipo 0
Strength
—Weak · W 100P/L
—0.30Protein
12.5%12%-0.5%Hydration
——Maturation
——TAORMINA vs Bio Farro Tipo 0
TAORMINA | ||
|---|---|---|
Strength | — | Weak · W 100 |
P/L | — | 0.30 |
Protein | 12.5% | 12%-0.5% |
Hydration | — | — |
Maturation | — | — |