EspigaFarinha de Trigo Tipo 65
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.
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Technical Specifications
Ash Content | 0.65% |
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Espiga Farinha de Trigo Tipo 65 is 9.6% protein and a recommended hydration range of 60–68%. 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.