Special Flour MEDITERRAN – Top French Quality for Pizza, Baguette, and Ciabatta

This flour, made from controlled French cultivation, helps you achieve the characteristic texture of Mediterranean baked goods – juicy, open crumb, crispy-rustic crust, and full volume without extra effort.

✓ Selected wheat from France – controlled cultivation, consistent quality

✓ Perfect for pizza, baguette, ciabatta, and croissant – proven flour combination for Mediterranean pastries

✓ Open crumb and juicy interior – typical structure of Mediterranean specialties

✓ Crispy-rustic crust – natural sheen and crunchy surface

✓ Reliable leavening and volume rise – even with standard proofing times

Tip: For ciabatta and baguette: this flour hydrates a little more than standard Type 550 – expect a hydration of about 65–70% and give the dough sufficient time for autolysis. The open crumb develops particularly well with longer, cooler fermentation over 12–16 hours in the refrigerator.

Nutritional information (per 100 g):
Brennwert/ calorific value [kJ/kcal] 1420/ 336 Kohlenhydrate/ carbohydrates [g] 69,5 Fett/ fat [g] 1,3 davon Zucker / sugar [g] 1,3 davon gesättiget Fettsäuren/ saturated fatty acid [g] <0,3 Ballaststoffe/ fibre [g] 3,5 Protein/ protein [g] 11,5 Salz/ salt [g] < 0,03