Czelli Malom Búzaliszt teljes kiőrlésű BTKL C7

Hungary

Czelli C7 whole wheat flour (búzaliszt teljes kiőrlésű BTKL) is the full-extraction bag of the Celldömölki Malom line: bran and germ stay in, printing 13.7 g protein and 12.6 g fiber per 100 g. Aimed at wholegrain and fiber-conscious breads; like most wholemeals it hydrates by schedule rather than by the protein figure alone. 100 percent Hungarian GMO-free wheat, no additives. Sold as 1 kg bags with a four-month shelf life, shorter than the mill's white bags.

Contains: wheat (wholemeal)

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 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 36 h.
Hydration range. From its specs, Pandough estimates 62–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Czelli Malom Búzaliszt teljes kiőrlésű BTKL C7 fermentation range

The catalog window for Czelli Malom Búzaliszt teljes kiőrlésű BTKL C7 is 0–36 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.