Grand Moulins de Paris Quinograin - mélange pour pain spécial
Strong
Cereal and seed bread mix. Ingredients: wheat flour, stone-ground wheat flour, rye flour, quinoa seeds (8%), sesame seeds, wheat gluten, chia seeds (Salvia hispanica), toasted barley malt, oat flour, deactivated and dried rye sourdough, malted wheat flour, flour treatment agent (ascorbic acid, E300). Cereals: 85.5%; seeds: 14%.
Contains: wheat, rye, barley, oat, wheat gluten, dried sourdough, ascorbic acid, seeds, other ingredients
How the calculator uses this flour
- Fermentation window. With 13.1% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 45 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Cereal and seed bread mix. Ingredients: wheat flour, stone-ground wheat flour, rye flour, quinoa seeds (8%), sesame seeds, wheat gluten, chia seeds (Salvia hispanica), toasted barley malt, oat flour, deactivated and dried rye sourdough, malted wheat flour, flour treatment agent (ascorbic acid, E300). Cereals: 85.5%; seeds: 14%.
Bakes with this flour
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Quinograin - mélange pour pain spécial vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
13.1%12%-1.1%Hydration
——Maturation
——Quinograin - mélange pour pain spécial vs 3 Malts & Sunflower Organic Brown Flour (705)
Quinograin - mélange pour pain spécial | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 13.1% | 12%-1.1% |
Hydration | — | — |
Maturation | — | — |