Diamant Weizenmehl Type 1050
Diamant Type 1050 wheat flour with 12% protein. Its retained outer grain layers give wheat and wheat-rye bread a fuller flavour than lighter flour. Contains added ascorbic acid as a flour treatment agent.
Contains: wheat 1050, ascorbic acid
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 37 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Diamant Type 1050 wheat flour with 12% protein. Its retained outer grain layers give wheat and wheat-rye bread a fuller flavour than lighter flour. Contains added ascorbic acid as a flour treatment agent.
Bakes with this flour
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Weizenmehl Type 1050 vs Bio Weizenmehl Type 1050
Strength
——Protein
12%12.1%+0.1%Hydration
——Maturation
——Weizenmehl Type 1050 vs Bio Weizenmehl Type 1050
Weizenmehl Type 1050 | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 12.1%+0.1% |
Hydration | — | — |
Maturation | — | — |