Cairnspring Mills Glacier Peak Bread Flour
Velmi silnáSpojené státy
Published spec: protein 13.5%. A lighter-sifted bread flour milled from a blend of Skagit Valley hard red spring wheats. Cairnspring calls it a favorite of Neapolitan-style pizzaiolos and croissant bakers, which is mill marketing, but a printed 13 to 14 percent protein band supports a strong bread flour read. Sold as 5 lb and 50 lb bags. Cairnspring publishes no W, P/L, ash or absorption figures for any of its flours, which is normal for a US craft mill, and the mill ships inside the United States only.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S 13,5 % bílkovin dosahuje těsto vrcholu po přibližně 10 h při 22°C, v rozmezí 5–16 h. V lednici při 4°C vydrží 3,5–56 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 61–70 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 64–68 %.
Published spec: protein 13.5%. A lighter-sifted bread flour milled from a blend of Skagit Valley hard red spring wheats. Cairnspring calls it a favorite of Neapolitan-style pizzaiolos and croissant bakers, which is mill marketing, but a printed 13 to 14 percent protein band supports a strong bread flour read. Sold as 5 lb and 50 lb bags. Cairnspring publishes no W, P/L, ash or absorption figures for any of its flours, which is normal for a US craft mill, and the mill ships inside the United States only.
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Glacier Peak Bread Flour vs All Trumps High-Gluten Flour
Síla
Velmi silnáVelmi silnáBílkoviny
13.5%14.2%+0.7%Hydratace
——Zrání
—6-12h 22°CGlacier Peak Bread Flour vs All Trumps High-Gluten Flour
Glacier Peak Bread Flour | ||
|---|---|---|
Síla | Velmi silná | Velmi silná |
Bílkoviny | 13.5% | 14.2%+0.7% |
Hydratace | — | — |
Zrání | — | 6-12h 22°C |