Espiga Farinha de Trigo Tipo 55
Wheat flour without raising agents. The maker recommends it for yeasted doughs. It contains 7.8% protein.
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 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Wheat flour without raising agents. The maker recommends it for yeasted doughs. It contains 7.8% protein.
Bakes with this flour
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Farinha de Trigo Tipo 55 vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
7.8%12%+4.2%Hydration
——Maturation
——Farinha de Trigo Tipo 55 vs 3 Malts & Sunflower Organic Brown Flour (705)
Farinha de Trigo Tipo 55 | ||
|---|---|---|
Strength | — | Strong |
Protein | 7.8% | 12%+4.2% |
Hydration | — | — |
Maturation | — | — |