Rieper Pizzamehl
StrongItaly
Rieper Pizzamehl combines soft wheat and durum wheat flours for home pizza baking. This 1 kg flour blend contains no added yeast, salt or other additives. It has 13.4% protein and suits thin or thick pizza bases.
Contains: wheat, durum wheat
How the calculator uses this flour
- Fermentation window. With 13.4% protein, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 3–54 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Rieper Pizzamehl combines soft wheat and durum wheat flours for home pizza baking. This 1 kg flour blend contains no added yeast, salt or other additives. It has 13.4% protein and suits thin or thick pizza bases.
Bakes with this flour
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Pizzamehl vs Auris Pura
Pizzamehl | ||
|---|---|---|
Strength | Strong | — |
Protein | 13.4% | 4.9%-8.5% |
Hydration | — | — |
Maturation | — | — |