Pizza Mehl
Roland
Major German food service brand widely used in restaurants across Germany, Austria, and Switzerland. Roland's pizza flour is a professional-grade product designed for consistent performance in high-volume pizzeria operations. With W260+ strength and approximately 12% protein, it delivers reliable results for medium fermentation times, making it a restaurant standard in the German-speaking market.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-12 hoursat 22°C
OfficialMedium fermentation window suitable for restaurant operations. Good for same-day and next-day pizzas.
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Best For
Pizza Classica
Technical Specifications
Absorption | 58% |
Ash Content | 0.58% |
Mix Time | 8-12 min |
Roland Pizza Mehl is a type 00 flour, W270 strength, 12% protein, a P/L ratio of 0.55, a recommended hydration range of 58–65%, and 58% absorption. Major German food service brand widely used in restaurants across Germany, Austria, and Switzerland. Roland's pizza flour is a professional-grade product designed for consistent performance in high-volume pizzeria operations. With W260+ strength and approximately 12% protein, it delivers reliable results for medium fermentation times, making it a restaurant standard in the German-speaking market. It ferments best over 6–12 hours at room temp (22°C). Medium fermentation window suitable for restaurant operations. Good for same-day and next-day pizzas.