Altbachmühle Weissmehl Typ 430
Switzerland
Altbachmühle Weissmehl Typ 430 is a white flour milled from Swiss wheat in Wittnau. It is intended for bread, fine pastries, cakes and patisserie. The flour has 10.5% protein and is available in bags from 1 to 25 kg.
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 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Altbachmühle Weissmehl Typ 430 is a white flour milled from Swiss wheat in Wittnau. It is intended for bread, fine pastries, cakes and patisserie. The flour has 10.5% protein and is available in bags from 1 to 25 kg.
Bakes with this flour
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Weissmehl Typ 430 vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
10.5%12%+1.5%Hydration
——Maturation
——Weissmehl Typ 430 vs 3 Malts & Sunflower Organic Brown Flour (705)
Weissmehl Typ 430 | ||
|---|---|---|
Strength | — | Strong |
Protein | 10.5% | 12%+1.5% |
Hydration | — | — |
Maturation | — | — |