Bunge PROPAN 50 PCG
Very Strong
Wheat flour with 14% protein for bread dough that will be frozen before baking. Contains iron, folic acid, ascorbic acid and azodicarbonamide.
Contains: wheat, other ingredients, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 14% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 6–63 h.
- Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wheat flour with 14% protein for bread dough that will be frozen before baking. Contains iron, folic acid, ascorbic acid and azodicarbonamide.
Bakes with this flour
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PROPAN 50 PCG vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
14%12%-2.0%Hydration
——Maturation
——PROPAN 50 PCG vs 3 Malts & Sunflower Organic Brown Flour (705)
PROPAN 50 PCG | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 14% | 12%-2.0% |
Hydration | — | — |
Maturation | — | — |