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 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 catalog window for Czelli Malom Búzarétesliszt BFF C3 is 0–11 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.
Búzarétesliszt BFF C3 | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 11% | 10.6%-0.4% |
Hydration | — | — |
Maturation | 2.9-9.2h 22°C | 2.9-9.1h 22°C0h |
