Pizza flour from Rösselmühle, Graz. Austrian Type 700 (W 700 type code, not Chopin W), 13% protein on mill page. Higher mineral content than their W 480. Contains L-ascorbic acid as flour treatment per prior catalog note - confirm on pack. 4G quality program.
Pizza flour from Rösselmühle, Graz. Austrian Type 700 (W 700 type code, not Chopin W), 13% protein on mill page. Higher mineral content than their W 480. Contains L-ascorbic acid as flour treatment per prior catalog note - confirm on pack. 4G quality program.
The catalog window for Rösselmühle Pizzamehl Type 700 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.
