Francine Farine pour Pizza
MediumFrance
Wheat flour for pizza, calzone and fougasse, with 10.1% protein. Sold as Tipo 00; the ingredient list specifies French Type 45 wheat flour. Add yeast separately.
How the calculator uses this flour
- Fermentation window. With 10.1% 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 22 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Wheat flour for pizza, calzone and fougasse, with 10.1% protein. Sold as Tipo 00; the ingredient list specifies French Type 45 wheat flour. Add yeast separately.
Bakes with this flour
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Technical Specifications
Mix Time | 8-12 min |
Farine pour Pizza vs Farine de Sarrasin Bio
Strength
Medium—Protein
10.1%9.5%-0.6%Hydration
——Maturation
——Farine pour Pizza vs Farine de Sarrasin Bio
Farine pour Pizza | ||
|---|---|---|
Strength | Medium | — |
Protein | 10.1% | 9.5%-0.6% |
Hydration | — | — |
Maturation | — | — |