Alnatura Maismehl
Organic corn flour used with corn starch in the producer's skillet pizza dough. Protein content is 7.7 g per 100 g flour.
Contains: corn
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 3.5 h at 22°C, inside a 1–7.5 h window. In the fridge at 4°C, it holds up to 24 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%.
Organic corn flour used with corn starch in the producer's skillet pizza dough. Protein content is 7.7 g per 100 g flour.
Bakes with this flour
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Maismehl vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
7.7%12%+4.3%Hydration
——Maturation
——Maismehl vs 3 Malts & Sunflower Organic Brown Flour (705)
Maismehl | ||
|---|---|---|
Strength | — | Strong |
Protein | 7.7% | 12%+4.3% |
Hydration | — | — |
Maturation | — | — |