Anaconda Premium Longa Fermentação Profissional
Medium
Wheat flour for longer fermentation, with ascorbic acid and azodicarbonamide. Enriched with iron and folic acid. It contains 10% protein.
Contains: wheat 1, other ingredients, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 10% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 19 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Wheat flour for longer fermentation, with ascorbic acid and azodicarbonamide. Enriched with iron and folic acid. It contains 10% protein.
Bakes with this flour
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