Diamant Weizenmehl Type 405
MediumGermany
Diamant Type 405 soft wheat, milled in the Aurora / GoodMills system. Fine pastry flour around 8-10% protein. Instant-style bags common in DE retail. Type is ash class, not strength.
How the calculator uses this flour
- Fermentation window. With 10% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 h.
- Hydration range. From its specs, Pandough estimates 50–58% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 56–58%.
Diamant Type 405 soft wheat, milled in the Aurora / GoodMills system. Fine pastry flour around 8-10% protein. Instant-style bags common in DE retail. Type is ash class, not strength.
Bakes with this flour
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Technical Specifications
Absorption | 52% |
Ash Content | 0.45% |
Weizenmehl Type 405 vs Weizenmehl Type 405
Strength
MediumMediumProtein
10%10%Hydration
——Maturation
——Weizenmehl Type 405 vs Weizenmehl Type 405
Weizenmehl Type 405 | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10% | 10% |
Hydration | — | — |
Maturation | — | — |