Espiga Farinha de Trigo Tipo 65
MediumPortugal
Portuguese T65 (ash ~0.65%), ~9.6% protein, additive-free (Fábricas Lusitana). A mid-protein all-purpose flour for leavened doughs, batters and sauces - fine for everyday bread and home pizza at 60-68% hydration and short-to-medium ferments. As with most T65, the protein is too modest for long high-hydration ferments; blend with a stronger flour if you need more structure.
How the calculator uses this flour
- Fermentation window. With 9.6% 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 21 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%.
Portuguese T65 (ash ~0.65%), ~9.6% protein, additive-free (Fábricas Lusitana). A mid-protein all-purpose flour for leavened doughs, batters and sauces - fine for everyday bread and home pizza at 60-68% hydration and short-to-medium ferments. As with most T65, the protein is too modest for long high-hydration ferments; blend with a stronger flour if you need more structure.
Bakes with this flour
Loading...
Technical Specifications
Ash Content | 0.65% |
Farinha de Trigo Tipo 65 vs Castanha Napolitana
Strength
MediumStrongProtein
9.6%12.5%+2.9%Hydration
——Maturation
—24-72h 4°CFarinha de Trigo Tipo 65 vs Castanha Napolitana
Farinha de Trigo Tipo 65 | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 9.6% | 12.5%+2.9% |
Hydration | — | — |
Maturation | — | 24-72h 4°C |