Grand Moulins de Paris Pain aux cranberries
Medium
Cranberry bread mix. Ingredients: wheat flour, rye flour, dried cranberry preparation (14%; cranberries, sugar, sunflower oil), raisins, hazelnuts, wheat gluten, flour treatment agent (ascorbic acid, E300), enzymes (xylanase, alpha-amylase).
Contains: wheat, rye, wheat gluten, ascorbic acid, enzymes, other ingredients
How the calculator uses this flour
- Fermentation window. With 9.7% 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 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Cranberry bread mix. Ingredients: wheat flour, rye flour, dried cranberry preparation (14%; cranberries, sugar, sunflower oil), raisins, hazelnuts, wheat gluten, flour treatment agent (ascorbic acid, E300), enzymes (xylanase, alpha-amylase).
Bakes with this flour
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Pain aux cranberries vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
9.7%12%+2.3%Hydration
——Maturation
——Pain aux cranberries vs 3 Malts & Sunflower Organic Brown Flour (705)
Pain aux cranberries | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 9.7% | 12%+2.3% |
Hydration | — | — |
Maturation | — | — |