Czelli Malom Búzadara BD C6

Hungary

Czelli C6 búzadara (BD) is Hungarian-style wheat farina from Celldömölki Malom, milled from common wheat to a uniform grain. It is not the durum semola rimacinata of Italian pizza baking and not a dough flour: the mill positions it for semolina porridge (tejbegríz), curd dumplings (túrógombóc) and toasted grízes tészta. The panel prints 10.8 g protein and 4.0 g fiber per 100 g. Sold as 1 kg bags.

Contains: durum wheat (semolina)

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.

Czelli Malom Búzadara BD C6 fermentation range

The catalog window for Czelli Malom Búzadara BD C6 is 0–33 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.