Bunge PROPAN 65 PCG
Medium
Wheat and soy bread blend with 10% protein for frozen bread dough. Contains salt, iron, folic acid, emulsifying stabilisers, ascorbic acid and azodicarbonamide.
Contains: wheat, soy, other ingredients, ascorbic acid, salt
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
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 and soy bread blend with 10% protein for frozen bread dough. Contains salt, iron, folic acid, emulsifying stabilisers, ascorbic acid and azodicarbonamide.
Bakes with this flour
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PROPAN 65 PCG vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
10%12%+2.0%Hydration
——Maturation
——PROPAN 65 PCG vs 3 Malts & Sunflower Organic Brown Flour (705)
PROPAN 65 PCG | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 10% | 12%+2.0% |
Hydration | — | — |
Maturation | — | — |