Čakovečki Mlinovi Pšenično bijelo brašno TIP 550 glatkoČakovečki Mlinovi Pšenično bijelo brašno TIP 550 glatko

How the calculator uses this flour

• Fermentation window. The calculator expects the dough to peak 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 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.