Czelli C1 is the fine all-purpose wheat flour (búzafinomliszt) of Celldömölki Malom, a family-owned mill in Celldömölk, western Hungary. Hungarian Type BL 55, an ash band rather than a strength figure. Protein prints at 12.4 g per 100 g, high for an everyday fine flour: it holds short-to-medium pizza and bread ferments, while multi-day cold schedules want a stronger bag. The mill aims it at sponge cakes, braided kalács, kifli, zsemle and nokedli. 100 percent Hungarian GMO-free wheat, no improvers or additives. Sold as 1 kg bags.
Czelli C1 is the fine all-purpose wheat flour (búzafinomliszt) of Celldömölki Malom, a family-owned mill in Celldömölk, western Hungary. Hungarian Type BL 55, an ash band rather than a strength figure. Protein prints at 12.4 g per 100 g, high for an everyday fine flour: it holds short-to-medium pizza and bread ferments, while multi-day cold schedules want a stronger bag. The mill aims it at sponge cakes, braided kalács, kifli, zsemle and nokedli. 100 percent Hungarian GMO-free wheat, no improvers or additives. Sold as 1 kg bags.
The catalog window for Czelli Malom Búzafinomliszt BL 55 C1 is 0–40 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Búzafinomliszt BL 55 C1 | ||
|---|---|---|
Strength | Strong | Medium |
Protein | 12.4% | 10.6%-1.8% |
Hydration | — | — |
Maturation | 4.1-12.9h 22°C | 2.9-9.1h 22°C-2h |
