A step down from All Trumps in protein (13.5% vs 14.2%) but still very strong. Better balance of strength and workability for bakers who find All Trumps too aggressive. Creates chewy pizza and excellent bread. Easier to work with for home bakers attempting NY-style.
A step down from All Trumps in protein (13.5% vs 14.2%) but still very strong. Better balance of strength and workability for bakers who find All Trumps too aggressive. Creates chewy pizza and excellent bread. Easier to work with for home bakers attempting NY-style.
The catalog window for General Mills Full Strength is 5.5–18.7 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Absorption | 62% |
Ash Content | 0.5% |
General Mills Full Strength | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 13.5% | 11.7%-1.8% |
Hydration | — | — |
Maturation | 5.5-18.7h 22°C | — |
