German Type 550 bread flour from Aurora. About 11% protein on typical packs. Standard DE bakery flour for rolls, light breads, and yeast doughs; usable for short-ferment pizza. Type 550 is an ash band, not a W value.
German Type 550 bread flour from Aurora. About 11% protein on typical packs. Standard DE bakery flour for rolls, light breads, and yeast doughs; usable for short-ferment pizza. Type 550 is an ash band, not a W value.
The catalog window for Aurora Weizenmehl Type 550 is 2–6 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Absorption | 58% |
Ash Content | 0.55% |
Weizenmehl Type 550 | ||
|---|---|---|
Strength | Medium | Strong · W 290 |
Protein | 11% | 12.1%+1.1% |
Hydration | — | — |
Maturation | 2-6h 22°C | — |
