Pandough
Tipo 00 Vetemjöl

Ramlösa Kvarn Tipo 00 Vetemjöl

StrongFlag of SESweden

Sweden's best consumer tipo 00 pizza flour. 100% Swedish spring wheat, no additives. Milled in Helsingborg by Ramlösa Kvarn (Abdon Food). At 13% protein it is the strongest Swedish consumer 00 flour. Available at ICA, Willys, Coop, Mathem.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 10 h at 22°C, inside a 6–16 h window. In the fridge at 4°C, it holds 8–55 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%.

Sweden's best consumer tipo 00 pizza flour. 100% Swedish spring wheat, no additives. Milled in Helsingborg by Ramlösa Kvarn (Abdon Food). At 13% protein it is the strongest Swedish consumer 00 flour. Available at ICA, Willys, Coop, Mathem.

Ramlösa Kvarn Tipo 00 Vetemjöl fermentation range

The catalog window for Ramlösa Kvarn Tipo 00 Vetemjöl is 6–16 hours at 22°C (72°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.

pizza, type-00, swedish, additive-free

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Tipo 00 Vetemjöl vs "00" Extra Fine

"00" Extra Fine
"00" Extra Fine
Strength
StrongStrong
P/L
—0.55
Protein
13%12.5%-0.5%
Hydration
——
Maturation
6-16h 22°C3.8-11.8h 22°C-3h