Spielberger Pizzamehl Tipo 0
MediumGermany
Demeter 1 kg paper bag: 80% wheat Tipo 0 and 20% durum, milled at Spielberger in Brackenheim. Pack nutrition on multiple German organic retailers is 10.5 g protein. No W is published. A blend, not a pure 00. Mill webshop rebuild in 2026 no longer featured this SKU on the front; retailers still sell the bag.
How the calculator uses this flour
- Fermentation window. With 10.5% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Demeter 1 kg paper bag: 80% wheat Tipo 0 and 20% durum, milled at Spielberger in Brackenheim. Pack nutrition on multiple German organic retailers is 10.5 g protein. No W is published. A blend, not a pure 00. Mill webshop rebuild in 2026 no longer featured this SKU on the front; retailers still sell the bag.
Bakes with this flour
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Pizzamehl Tipo 0 vs Bio Ciabattamehl Type 0 "Violett"
Strength
MediumVery Strong · W 350Protein
10.5%14%+3.5%Hydration
——Maturation
—12-24h 22°CPizzamehl Tipo 0 vs Bio Ciabattamehl Type 0 "Violett"
Pizzamehl Tipo 0 | ||
|---|---|---|
Strength | Medium | Very Strong · W 350 |
Protein | 10.5% | 14%+3.5% |
Hydration | — | — |
Maturation | — | 12-24h 22°C |