Babičina Volba Pizza mouka hladká pšeničná vysokolepková
StrongCzechia
Pizza flour from Babičina Volba (GoodMills Czech, largest Czech milling company). KLASA quality mark. 12% protein with 32%+ gluten in dry matter. Designed for thin/crispy pizza, focaccia, calzone, ciabatta.
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks 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%.
Pizza flour from Babičina Volba (GoodMills Czech, largest Czech milling company). KLASA quality mark. 12% protein with 32%+ gluten in dry matter. Designed for thin/crispy pizza, focaccia, calzone, ciabatta.
Bakes with this flour
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Pizza mouka hladká pšeničná vysokolepková vs BIO OVESNÁ CELOZRNNÁ HLADKÁ MOUKA
Strength
Strong—Protein
12%13.1%+1.1%Hydration
——Maturation
——Pizza mouka hladká pšeničná vysokolepková vs BIO OVESNÁ CELOZRNNÁ HLADKÁ MOUKA
Pizza mouka hladká pšeničná vysokolepková | ||
|---|---|---|
Strength | Strong | — |
Protein | 12% | 13.1%+1.1% |
Hydration | — | — |
Maturation | — | — |