Tosca Farina Pizzamel
Valsemøllen
Denmark's best locally-milled pizza flour. Valsemøllen (est. 1899) mills this tipo 00 on Italian Sangati equipment from NaturAks-certified Danish wheat (no growth regulators or desiccants). W 280-290 puts it squarely in napoletana territory. Supports up to 72h fermentation.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-16 hoursat 22°C
OfficialClean NaturAks wheat. W280-290 suits 8-16h warm fermentation. 0.2-0.3% fresh yeast. Hydration 58-65%.
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Pizza Napoletana
Valsemøllen Tosca Farina Pizzamel is a type 00 flour, W285 strength, 12.5% protein, and a recommended hydration range of 58–65%. Denmark's best locally-milled pizza flour. Valsemøllen (est. 1899) mills this tipo 00 on Italian Sangati equipment from NaturAks-certified Danish wheat (no growth regulators or desiccants). W 280-290 puts it squarely in napoletana territory. Supports up to 72h fermentation. It ferments best over 8–16 hours at room temp (22°C). Clean NaturAks wheat. W280-290 suits 8-16h warm fermentation. 0.2-0.3% fresh yeast. Hydration 58-65%.