Farina Tradizione Tipo 1
Frießinger Mühle
Dark specialty pizza flour from Frießinger Mühle based on German Type 812. Higher mineral content and more intense aroma compared to standard Tipo 00. At 14% protein and an estimated W350, this flour is designed for rustic, dark-crusted pizza with long cold fermentation (24-72h). The Tipo 1 extraction retains more bran and germ, producing deeper flavor and a distinctive speckled crumb. Professional format only (15kg sacks).
Optimale hydratatie: 62% – 68%
Zeer sterke bloem, ideaal voor langdurige koude fermentatie (48-72 uur). Kan veeleisende recepten aan.
Optimale fermentatie: 12-24 uurom 22°C
GetestCan handle warm fermentation of 12-24h due to high protein and W strength. 0.1-0.3% fresh yeast. Higher ash content means slightly more enzymatic activity — watch for over-proofing in warm conditions above 25°C. Produces a darker, more rustic crust than Tipo 00.
Community Beoordelingen
Nog geen community baksels
Bak met dit meel en deel je resultaten!
Reacties
0Nog geen reacties. Deel als eerste jouw bakresultaat.
Pandough is nog in ontwikkeling
Achter Pandough zit één persoon en heel veel passie. Ik doe mijn best om de data zo nauwkeurig mogelijk te houden, maar op deze schaal kunnen kleine foutjes voorkomen. Als je iets opmerkt — laat het me weten. Elke vorm van steun wordt enorm gewaardeerd. Bedankt dat je er bent.
Het Best Voor
flourDetail.seoSummary Dark specialty pizza flour from Frießinger Mühle based on German Type 812. Higher mineral content and more intense aroma compared to standard Tipo 00. At 14% protein and an estimated W350, this flour is designed for rustic, dark-crusted pizza with long cold fermentation (24-72h). The Tipo 1 extraction retains more bran and germ, producing deeper flavor and a distinctive speckled crumb. Professional format only (15kg sacks). flourDetail.seoFermentation Can handle warm fermentation of 12-24h due to high protein and W strength. 0.1-0.3% fresh yeast. Higher ash content means slightly more enzymatic activity — watch for over-proofing in warm conditions above 25°C. Produces a darker, more rustic crust than Tipo 00.
pizza, type-1, german, high-protein, long-rise, professional, rustic, artisan, neapolitan