Čakovečki Mlinovi Pšenično bijelo brašno TIP 400 za dizana tijesta
Croatia
A type 400 white wheat flour for pizza and yeasted baking.
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 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
A type 400 white wheat flour for pizza and yeasted baking.
Bakes with this flour
Loading...
Pšenično bijelo brašno TIP 400 za dizana tijesta vs Farina Crno T 1600
Strength
—MediumProtein
10.6%10.89%+0.3%Hydration
——Maturation
——Pšenično bijelo brašno TIP 400 za dizana tijesta vs Farina Crno T 1600
Pšenično bijelo brašno TIP 400 za dizana tijesta | ||
|---|---|---|
Strength | — | Medium |
Protein | 10.6% | 10.89%+0.3% |
Hydration | — | — |
Maturation | — | — |