- For original Italian pizza
- Most popular pizza flour
- 100% natural without additives
- Made from Austrian grain
- Guaranteed GMO-free
- Bakery quality
- Strictly pesticide controlled
€7.99*
No longer available
Haberfellner Pizza Flour Special Type 550 / W 700 / Tipo 00
Finest pizza flour for original crispy pizza like from Italy!
The Haberfellner Pizza Flour Special Type 550 (Germany typing) / W 700 (Austria typing) / Tipo 00 (Italy typing) is produced exclusively from high-quality gluten-rich wheat varieties and, as the name suggests, is suitable for elastic, airy and crispy pizza doughs. Whether pizza margarita, pizza rolls or fine Italian baked goods - with this pizza flour made from 100% Austrian wheat you bring Italian cuisine home! The Pizza Flour Special Type 550 / W 700 / Tipo 00 can also be used for all other cooking and baking recipes that can be made with Wheat Flour 405 / 480 finely milled. The wheat is guaranteed GMO-free and is strictly controlled for pesticides.
Pizza Flour Special Type 550 / W 700 / Tipo 00 Overview:
- For original Italian pizza
- 100% natural without additives
- Made from Austrian grain
- Guaranteed GMO-free
- Bakery quality
- Strictly pesticide controlled
- Type 550 (after typing Germany)
- Type W 700 (after typing Austria)
- Type W 00 (after typing Italy)
Characteristics:
- For elastic, airy pizza dough
- Most popular pizza flour
- Suitable for many other baking and cooking recipes
- Good baking properties
- Longer shelf life than dark flour
- Mineral content 0.55g / 100g
Use:
With the Pizza Flour Special Type 550 / W 700 / Tipo 00 you can make original italian airy, light, elastic pizza dough! When making pizza flour, only the most gluten-containing types of wheat are mixed, that means cereals with a lot of glue. Pizza flour is perfect in Italian cuisine for pizza or pizza rolls. The pizza flour special type 550 / W 700 / Tipo 00 can also be used in the production of pastries from baking powder dough, yeast dough, choux pastry, sand or biscuit mass, for thicken sauces, for strudel, pancakes or biscuits.
Basic recipe for Italian pizza dough:
Ingredients: 1 cube of yeast or dry yeast, 500 g of pizza flour, 2 tablespoons of Italian olive oil, 250 ml of warm water, 1 teaspoon of salt, 1 pinch of sugar
- First, the pizza flour is sifted into a bowl for the pizza dough.
- Mix the lukewarm water with the yeast, a pinch of salt, sugar and the oil.
- Now pour the water, yeast and oil mixture over the flour.
- First knead with a hand mixer for about 5 minutes.
- Finally knead by hand - this will make the dough smooth and smooth.
Our tip: If the dough sticks too much to your hands, just add more flour. - Cover the dough bowl and let it rise in a warm place for about 45 minutes - this will double the volume of the pizza dough.
- In the meantime, clean the kitchen and preheat the oven to 250 degrees (circulating air 220).
- Now cut the pizza dough in half and roll out thinly on a floured work surface.
- Top with tomato sauce and all kinds of ingredients as you like.
- Bake the pizza in the oven for about 15 minutes. The recipe makes 2 pizzas.
- Buon appetito!
Shelf life and storage:
Flour should be stored at home as dry, dark and cool as possible. Flour is best stored in an airtight container such as plastic cans so that insects do not enter and the flour does not take on any odors. It is also not recommended to store flour next to the dishwasher (moisture) or the oven (temperature fluctuations).
The shelf life of flour depends on the type of flour and the correct storage. Basically, white flour can be stored practically indefinitely. Whole wheat flour becomes perishable earlier due to its high fat content.
Size:
1 kg
5 kg
25 kg
Haberfellner is flour - best quality from Austria for over 120 Years.
Purest flour from one of the most modern mills in Europe
The name Haberfellner stands for the best and purest flour from Austria. The Haberfellner Mill is Austria's largest private mill and one of the most modern mills in Europe. Through the use of innovative device technologies, its own laboratory and uncompromising quality standards, the Haberfellner Mill has been producing flour from the best raw materials for over 120 Years.
The traditional company Haberfellner sources the highest quality grain from over 300 Upper Austrian contract Farmers. Bakery partners of the Haberfellner company are identified as "Backfein-Bakers" and process the flour into the finest baked Goods. For years, bakers have trusted the strictly tested, high-quality flours from the Haberfellner Mill. Through the sustainable project Backfein Qualitätsweizenanbau Oberösterreich, Haberfellner relies on consistently high quality from cereals to tasty baked Goods. A seamless traceability from the grain farmer, the storage and grinding up to the delivery of the finished flour is guaranteed by the use of modern device Technologies.
Highest flour quality - The Haberfellner family is personally responsible for the Promise.
Regionality and products from home, that is what the traditional Haberfellner company stands For. In its sustainable philosophy, Haberfellner Mühle attaches great importance to its commitment to procuring the best raw materials, product technologies and protecting the Environment. The family management at Haberfellner and the motivated employees serve as a strong foundation for a successful Future. With the know-how, the experience gained through more than 120 years and the high quality standards, the Haberfellner Mill creates the purest flour for the finest cooking recipes and delicious baked Goods.
Exceptional variety of flour, as multifaceted as nature
Whether for fine pastries, cakes, sauces, pizza, dumplings, pasta or strong mixed breads - the traditional Haberfellner company has the right flour for every cooking and baking Recipe:Wheat Flour Type 405 / W 480 finely milled, Coarse and Universal, Wheat Flour Type 1050 / W 1600, Whole Wheat Flour, Spelled Flour Type 550 / W 700 finely milled, Kornplus 10-grain flour, Rye Flour Type 997 / W 960, Wheat Flour Type 550 / W 700 , Pizza Flour Special Type 550 / W 700 / Tipo 00, Gingerbread Flour baking mix, wheat semolina Coarse.
Interesting facts about cereals and flour
Pure flour for fine baked goods - best grain and gentle grinding process
Flour can be obtained from a variety of cereals - including wheat, spelled, rye, oats, rice, millet and wild Rice. Flour can also be made from pseudo cereals such as quinoa, amaranth, maize and Buckwheat. Not every flour is suitable for every Purpose. Bread can make only from bread cereals, which include rye flour, wheat flour and spelled Flour.
The degree of grinding indicates how much of the outer peripheral layers of the grain is also ground, which contains important minerals and Vitamins. The most important nutrients are in the outer dark shell and decrease to the light, inner flour Body. That is why dark flour, like rye flour, is also healthier than light Flour.
| Country of origin: | Austria |
|---|---|
| Quality: | 100% natural ingredients, GMO free |
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25 May 2020 15:54
Mehl
Super gut
