DAS MEHL PRO, Type 0 / Type 550, Wheat flour for everything, Germany

Tipo 0 / Type 550 PRO wheat flour was specially developed to meet the highest standards of artisan baking. Made from regional wheat, it impresses with precisely tailored baking properties, maximum process reliability, and consistently premium results - even with long fermentation times. Optimal performance for long fermentation times. The fine, specialized milling ensures excellent water absorption, high dough stability, and allows for long fermentation times of up to 72 hours. The result is elastic dough, a uniform, open crumb structure, and outstanding volume development - ideal for demanding baking concepts. Versatile and proven worldwide. Whether for international-style pizza, high-quality bread, focaccia, yeast doughs, or modern baked goods: this flour is a reliable base for professional applications in bakeries, restaurants, and manufacturing. The advantages at a glance: - Wheat flour Tipo 0 / Type 550 PRO - Of regional origin - Very high water absorption - Suitable for long dough fermentation (up to 72 hours) - High stability and uniform porosity - For professional and demanding users Who is this flour ideal for? Bakers, restaurateurs, and ambitious users who value consistent quality, precision, and international baking standards.