Czelli C3 strudel flour (búzarétesliszt BFF 55) from Celldömölki Malom, milled to a slightly coarser, stringy granulation so the dough pulls out thin enough to read through without tearing. Protein prints at 11 g per 100 g: an elasticity bag for rétes (strudel), hand-pulled home noodles, túrógombóc and galuska, not a strength bag for pizza or bread. 100 percent Hungarian GMO-free wheat, no additives. Sold as 1 kg bags.
Czelli Malom Búzarétesliszt BFF C3 is a type 550 flour, 11% protein, and a recommended hydration range of 58–62%. Czelli C3 strudel flour (búzarétesliszt BFF 55) from Celldömölki Malom, milled to a slightly coarser, stringy granulation so the dough pulls out thin enough to read through without tearing. Protein prints at 11 g per 100 g: an elasticity bag for rétes (strudel), hand-pulled home noodles, túrógombóc and galuska, not a strength bag for pizza or bread. 100 percent Hungarian GMO-free wheat, no additives. Sold as 1 kg bags.
The recommended hydration range for Czelli Malom Búzarétesliszt BFF C3 is 58–62%. A practical starting point is 60%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a medium flour, Czelli Malom Búzarétesliszt BFF C3 is best suited to high-temperature pizza baking at the lower part of its range, around 58–60% hydration.
For hydration, Czelli Malom Búzarétesliszt BFF C3 is listed at 58–62%, compared with Polskie Młyny Szymanowska luksusowa typ 550 at 56–62%.
View Polskie Młyny Szymanowska luksusowa typ 550 flour detailsNo comments yet. Be the first to share your bake.
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