SILLA DAS MEHL Tipo 0 / Type 550
Strong
Wheat flour from German-grown wheat for pizza and bread. Labelled Tipo 0 / Type 550. Ingredients: 100% wheat flour. No added ascorbic acid or enzymes.
How the calculator uses this flour
- Fermentation window. With W 310 and 13% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 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%.
Wheat flour from German-grown wheat for pizza and bread. Labelled Tipo 0 / Type 550. Ingredients: 100% wheat flour. No added ascorbic acid or enzymes.
Bakes with this flour
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