Alnatura Weizenmehl Type 1050
Germany
Alnatura organic wheat flour, Type 1050, with 12% protein. This partly refined flour retains some of the grain’s outer layers. Use it for bread and rolls or blend it with whiter wheat flour for a less dense crumb. Made with Demeter wheat.
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Alnatura organic wheat flour, Type 1050, with 12% protein. This partly refined flour retains some of the grain’s outer layers. Use it for bread and rolls or blend it with whiter wheat flour for a less dense crumb. Made with Demeter wheat.
Bakes with this flour
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Weizenmehl Type 1050 vs Weizenmehl Type 1050
Strength
——Protein
12%13%+1.0%Hydration
——Maturation
——Weizenmehl Type 1050 vs Weizenmehl Type 1050
Weizenmehl Type 1050 | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 13%+1.0% |
Hydration | — | — |
Maturation | — | — |