Bio Ciabattamehl Type 0 "Violett"
Drax Mühle
The strongest Italian-style flour from Drax Mühle. Made from original Italian gluten-rich wheat, milled in Bavaria. Type 0 classification with W 340-360 — putting it in strong flour territory alongside Caputo Saccorosso and Frießinger La Farina 14. "Backstark" means strong baking flour, and this one lives up to the name. Designed for ciabatta but equally excellent for pizza, panettone, and other long-fermentation breads. The "Violett" name refers to the product line color coding. Organic and completely additive-free. Can handle 24-72h cold fermentation without losing structure.
Optimale hydratatie: 62% – 70%
Zeer sterke bloem, ideaal voor langdurige koude fermentatie (48-72 uur). Kan veeleisende recepten aan.
Optimale fermentatie: 12-24 uurom 22°C
GetestStrong enough for 12-24h warm fermentation. 0.1-0.2% fresh yeast. Hydration 60-68%. Type 0 classification means slightly more bran than 00 — expect a touch more flavor and color. Works well for same-day ciabatta and pan pizza.
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flourDetail.seoSummary The strongest Italian-style flour from Drax Mühle. Made from original Italian gluten-rich wheat, milled in Bavaria. Type 0 classification with W 340-360 — putting it in strong flour territory alongside Caputo Saccorosso and Frießinger La Farina 14. "Backstark" means strong baking flour, and this one lives up to the name. Designed for ciabatta but equally excellent for pizza, panettone, and other long-fermentation breads. The "Violett" name refers to the product line color coding. Organic and completely additive-free. Can handle 24-72h cold fermentation without losing structure. flourDetail.seoFermentation Strong enough for 12-24h warm fermentation. 0.1-0.2% fresh yeast. Hydration 60-68%. Type 0 classification means slightly more bran than 00 — expect a touch more flavor and color. Works well for same-day ciabatta and pan pizza.
pizza, type-0, german, organic, high-protein, long-rise, ciabatta, artisan, bavarian, strong