Roland Pizza Mehl
StrongGermany
Food-service pizza flour from Roland Mühle, common in DE/AT/CH pizzerias. About 12% protein on catalog figures. No current mill page Chopin W verified.
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Food-service pizza flour from Roland Mühle, common in DE/AT/CH pizzerias. About 12% protein on catalog figures. No current mill page Chopin W verified.
Bakes with this flour
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Technical Specifications
Absorption | 58% |
Ash Content | 0.58% |
Mix Time | 8-12 min |
Pizza Mehl vs Bio Dinkel-Pizzamehl "Speciale" Type 00
Strength
StrongStrongP/L
0.55—Protein
12%13%+1.0%Hydration
——Maturation
—6-12h 22°CPizza Mehl vs Bio Dinkel-Pizzamehl "Speciale" Type 00
Pizza Mehl | ||
|---|---|---|
Strength | Strong | Strong |
P/L | 0.55 | — |
Protein | 12% | 13%+1.0% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |