Edeka Herzstücke Konditor-Roggenmehl Type 1150
Rye flour, type 1150, with 9% protein. Intended for rye and mixed breads, in a 1 kg bag.
Contains: rye 1150
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Rye flour, type 1150, with 9% protein. Intended for rye and mixed breads, in a 1 kg bag.
Bakes with this flour
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Konditor-Roggenmehl Type 1150 vs Almaverde Bio Segale Integrale
Strength
——Protein
9%12%+3.0%Hydration
——Maturation
——Konditor-Roggenmehl Type 1150 vs Almaverde Bio Segale Integrale
Konditor-Roggenmehl Type 1150 | ||
|---|---|---|
Strength | — | — |
Protein | 9% | 12%+3.0% |
Hydration | — | — |
Maturation | — | — |