Francine Farine pour Pain multi-céréales
Strong
Bread-flour blend of wheat, toasted corn germ, barley, oat and rye flours, with sunflower, brown flax and poppy seeds. Protein: 12.9%. It also contains wheat gluten, malted wheat flour, ascorbic acid and enzymes. Add yeast and salt separately.
Contains: wheat, corn (germ), barley, oat, rye, seeds, wheat gluten, other ingredients, ascorbic acid, enzymes
How the calculator uses this flour
- Fermentation window. With 12.9% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 42 h.
- Hydration range. From its specs, Pandough estimates 59–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Bread-flour blend of wheat, toasted corn germ, barley, oat and rye flours, with sunflower, brown flax and poppy seeds. Protein: 12.9%. It also contains wheat gluten, malted wheat flour, ascorbic acid and enzymes. Add yeast and salt separately.
Bakes with this flour
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Farine pour Pain multi-céréales vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.9%12%-0.9%Hydration
——Maturation
——Farine pour Pain multi-céréales vs 3 Malts & Sunflower Organic Brown Flour (705)
Farine pour Pain multi-céréales | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.9% | 12%-0.9% |
Hydration | — | — |
Maturation | — | — |