Grand Moulins de Paris Pain berrouga - mélange équilibré pour la fabrication de pain aux légumineuses
Wheat and legume bread mix. Ingredients: wheat flour, pea protein, chickpea flour, split peas, Beluga lentils, green Berry lentils, wheat gluten, toasted barley malt, deactivated and dried wheat sourdough, malted wheat flour, flour treatment agent (ascorbic acid, E300). Legumes: 21%.
Contains: wheat, barley, chickpea, other grain, wheat gluten, dried sourdough, ascorbic acid, other ingredients
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Wheat and legume bread mix. Ingredients: wheat flour, pea protein, chickpea flour, split peas, Beluga lentils, green Berry lentils, wheat gluten, toasted barley malt, deactivated and dried wheat sourdough, malted wheat flour, flour treatment agent (ascorbic acid, E300). Legumes: 21%.
Bakes with this flour
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Pain berrouga - mélange équilibré pour la fabrication de pain aux légumineuses vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
17.8%12%-5.8%Hydration
——Maturation
——Pain berrouga - mélange équilibré pour la fabrication de pain aux légumineuses vs 3 Malts & Sunflower Organic Brown Flour (705)
Pain berrouga - mélange équilibré pour la fabrication de pain aux légumineuses | ||
|---|---|---|
Strength | — | Strong |
Protein | 17.8% | 12%-5.8% |
Hydration | — | — |
Maturation | — | — |