What hydration is recommended for Meraner Mühle TAORMINA?

The recommended hydration range for Meraner Mühle TAORMINA is 58–63%. This moderate hydration range offers a good balance between workability and crumb structure.

How long should Meraner Mühle TAORMINA ferment?

Meraner Mühle TAORMINA has a recommended fermentation window of 12–24 hours (room temperature) at 22°C. Stay within this range to avoid over-fermentation, which can cause the dough to lose structure.

What is the protein content of Meraner Mühle TAORMINA?

Meraner Mühle TAORMINA contains 12.5% protein. This moderate protein level provides good gluten development for most pizza and bread recipes.

OverigSterkItalië

TAORMINA

Name: TAORMINA
Brand: Meraner Mühle

Meraner Mühle

Ancient cereal pizza blend with Lievito Madre (natural sourdough starter) from Molino Merano (Meraner Mühle). Designed for delicate pizzas with complex flavor profiles. The dough develops a surprisingly honeycomb crumb and a particularly crispy crust. The included natural yeast increases both taste and nutritional value. Professional format (10kg sacks).

W-waarde

~310W

estimated

Proteïne

12.5%

Hydratatie

58-63%

Optimale hydratatie

Optimale hydratatie: 58% – 63%

45%55%65%75%85%95%

58%Min

63%Max

Selecteer een bloem met W-sterktegegevens voor gepersonaliseerde hydratatiebegeleiding.

Optimale fermentatie: 12-24 uurom 22°C

Officieel

4h12h24h36h48h60h72h

12hMin

24hMax

Ancient grain blend with Lievito Madre (natural sourdough). Produces a surprisingly honeycomb crumb and crispy crust. The sourdough starter is already included in the mix. 0.2-0.3% fresh yeast if needed. Hydration 58-63%. Handle gently — ancient grain gluten is more delicate.

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flourDetail.seoSummary Ancient cereal pizza blend with Lievito Madre (natural sourdough starter) from Molino Merano (Meraner Mühle). Designed for delicate pizzas with complex flavor profiles. The dough develops a surprisingly honeycomb crumb and a particularly crispy crust. The included natural yeast increases both taste and nutritional value. Professional format (10kg sacks). flourDetail.seoFermentation Ancient grain blend with Lievito Madre (natural sourdough). Produces a surprisingly honeycomb crumb and crispy crust. The sourdough starter is already included in the mix. 0.2-0.3% fresh yeast if needed. Hydration 58-63%. Handle gently — ancient grain gluten is more delicate.

pizza, italian, south-tyrol, ancient-grains, sourdough, lievito-madre, professional, bread