Alnatura Dinkelmehl Type 1050
Germany
Alnatura organic spelt flour, Type 1050, with 12% protein. Some of the outer grain layers remain after milling, giving bread and rolls a fuller flavour than white spelt flour. Made with Bioland spelt from Germany.
Contains: spelt 1050
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Alnatura organic spelt flour, Type 1050, with 12% protein. Some of the outer grain layers remain after milling, giving bread and rolls a fuller flavour than white spelt flour. Made with Bioland spelt from Germany.
Bakes with this flour
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Dinkelmehl Type 1050 vs Bio Dinkelmehl Type 1050
Strength
——Protein
12%12.1%+0.1%Hydration
——Maturation
——Dinkelmehl Type 1050 vs Bio Dinkelmehl Type 1050
Dinkelmehl Type 1050 | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 12.1%+0.1% |
Hydration | — | — |
Maturation | — | — |