Grand Moulins de Paris Campaillette froment - farine de blé t65 pour pain courant français
Medium
T65 wheat flour preparation for bread. Ingredients: wheat flour, wheat gluten, dried and deactivated wheat sourdough, flour treatment agent (ascorbic acid, E300), enzymes (alpha-amylase, xylanase). Declared wheat content: 99.5%.
Contains: wheat, wheat gluten, dried sourdough, ascorbic acid, enzymes
How the calculator uses this flour
- Fermentation window. With 10.3% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 19 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
T65 wheat flour preparation for bread. Ingredients: wheat flour, wheat gluten, dried and deactivated wheat sourdough, flour treatment agent (ascorbic acid, E300), enzymes (alpha-amylase, xylanase). Declared wheat content: 99.5%.
Bakes with this flour
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Campaillette froment - farine de blé t65 pour pain courant français vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
10.3%12%+1.7%Hydration
——Maturation
——Campaillette froment - farine de blé t65 pour pain courant français vs 3 Malts & Sunflower Organic Brown Flour (705)
Campaillette froment - farine de blé t65 pour pain courant français | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 10.3% | 12%+1.7% |
Hydration | — | — |
Maturation | — | — |