Valsemøllen Økologisk Tipo 00 Hvedemel
MediumDenmark
An organic Tipo 00 wheat flour for pizza.
How the calculator uses this flour
- Fermentation window. With 11.5% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–10 h window. In the fridge at 4°C, it holds up to 29 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
An organic Tipo 00 wheat flour for pizza.
Bakes with this flour
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Økologisk Tipo 00 Hvedemel vs "00" Extra Fine
Strength
MediumStrongP/L
—0.55Protein
11.5%12.5%+1.0%Hydration
——Maturation
—3.8-11.8h 22°CØkologisk Tipo 00 Hvedemel vs "00" Extra Fine
Økologisk Tipo 00 Hvedemel | ||
|---|---|---|
Strength | Medium | Strong |
P/L | — | 0.55 |
Protein | 11.5% | 12.5%+1.0% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |