Tipo 00 Vetemjöl
Ramlösa Kvarn
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.
Optimal hydration: 58% – 64%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 6-16 hoursat 22°C
TestedGood all-round Swedish 00. 6-16h warm fermentation. 0.2-0.4% fresh yeast. Hydration 58-64%. Note: Swedish wheat may have lower falling number than Italian — watch browning at very high temps.
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Ramlösa Kvarn Tipo 00 Vetemjöl is a type 00 flour, 13% protein, and a recommended hydration range of 58–64%. 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. It ferments best over 6–16 hours at room temp (22°C). Good all-round Swedish 00. 6-16h warm fermentation. 0.2-0.4% fresh yeast. Hydration 58-64%. Note: Swedish wheat may have lower falling number than Italian — watch browning at very high temps.