← Dough calculator · Flour codex
pizza flour · Flour guide
Strong flour · Dough that rests for days, or is very wet, is usually a good fit.
Professional pizza flour with added wheat gluten and barley malt; very high wet gluten, up to 72 h cold ferment. Bakery trade; estimate 13–14% protein equivalent.
| Brand | Swissmill |
|---|---|
| Product | Pizzamehl Prima la Farina |
| Category | pizza flour |
| Protein | 14% |
| W-value | - |
| Ash | - |
| Catalogue regions | Switzerland |
Swissmill Pizzamehl Prima la Farina is listed at about 14% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
Dough that rests for days, or is very wet, is usually a good fit. In the app, it scores well for: Soft Italian, Pan, tray, and deep bakes, US slice, coast, and bar.
It can work for Neapolitan depending on hydration and ferment time. Open the calculator with this flour and the Neapolitan style to start from a sensible preset.