Pizzamehl Type 700
Rösselmühle
Pizza flour from Rösselmühle in Graz, Styria. Austrian Type 700 with 13% protein. Made from high-quality wheat varieties. Contains L-ascorbic acid as flour treatment. '4G Guarantee' quality assurance.
Optimal hydration: 58% – 64%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 6-16 hoursat 22°C
TestedAustrian Type 700 (similar to Italian Tipo 0). 6-16h warm fermentation. 0.2-0.4% fresh yeast. Slightly higher mineral content than 00 gives more rustic character.
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Rösselmühle Pizzamehl Type 700 is a type 0 flour, 13% protein, and a recommended hydration range of 58–64%. Pizza flour from Rösselmühle in Graz, Styria. Austrian Type 700 with 13% protein. Made from high-quality wheat varieties. Contains L-ascorbic acid as flour treatment. '4G Guarantee' quality assurance. It ferments best over 6–16 hours at room temp (22°C). Austrian Type 700 (similar to Italian Tipo 0). 6-16h warm fermentation. 0.2-0.4% fresh yeast. Slightly higher mineral content than 00 gives more rustic character.