Rahmer Mühle Farina Speciale per Pizza Tipo 00

StrongGermany

German-made Tipo 00 pizza flour from Rahmer Mühle in Heilbronn. The bag declares W 270-310 and 12% protein. It is plain wheat flour, sold as Farina Speciale per Pizza with the la farina ideale mark.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With W 290 and 12% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 43 h.
Hydration range. From its specs, Pandough estimates 58–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

German-made Tipo 00 pizza flour from Rahmer Mühle in Heilbronn. The bag declares W 270-310 and 12% protein. It is plain wheat flour, sold as Farina Speciale per Pizza with the la farina ideale mark.

Rahmer Mühle Farina Speciale per Pizza Tipo 00 fermentation range

The catalog window for Rahmer Mühle Farina Speciale per Pizza Tipo 00 is 0–43 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.