Diamant Weizenmehl Type 550
Medium
Diamant Type 550 wheat flour with 11% protein, made for yeast doughs, bread and rolls. It contains added ascorbic acid as a flour treatment agent. A lighter wheat flour for everyday bread baking.
Contains: wheat 550, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 11% 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 23 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 550 wheat flour with 11% protein, made for yeast doughs, bread and rolls. It contains added ascorbic acid as a flour treatment agent. A lighter wheat flour for everyday bread baking.
Bakes with this flour
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Weizenmehl Type 550 vs Basia Poznańska
Strength
MediumMediumProtein
11%10.6%-0.4%Hydration
——Maturation
——Weizenmehl Type 550 vs Basia Poznańska
Weizenmehl Type 550 | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 11% | 10.6%-0.4% |
Hydration | — | — |
Maturation | — | — |