Grand Moulins de Paris Pain complet
Wholemeal wheat bread mix. Ingredients: wholemeal wheat flour, wheat gluten, toasted barley malt, malted wheat flour, flour treatment agent (ascorbic acid, E300).
Contains: wheat (wholemeal), barley, wheat gluten, 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 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wholemeal wheat bread mix. Ingredients: wholemeal wheat flour, wheat gluten, toasted barley malt, malted wheat flour, flour treatment agent (ascorbic acid, E300).
Bakes with this flour
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