Drax Mühle Weizenmehl Type 550
StrongGermany
Drax wheat flour type 550 for bread baking. It contains 12.3% protein.
How the calculator uses this flour
- Fermentation window. With W 310 and 12.3% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Drax wheat flour type 550 for bread baking. It contains 12.3% protein.
Bakes with this flour
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Weizenmehl Type 550 vs Bio Weizenmehl Type 550
Strength
Strong · W 310Strong · W 290Protein
12.3%12.1%-0.2%Hydration
——Maturation
——Weizenmehl Type 550 vs Bio Weizenmehl Type 550
Weizenmehl Type 550 | ||
|---|---|---|
Strength | Strong · W 310 | Strong · W 290 |
Protein | 12.3% | 12.1%-0.2% |
Hydration | — | — |
Maturation | — | — |