Granolio Mlineta Glatko T 550 MAXX
MediumCroatia
Mlineta Glatko T 550 MAXX is a Granolio wheat flour for bread baking. It contains 9.81% protein.
How the calculator uses this flour
- Fermentation window. With 9.8% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 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%.
Mlineta Glatko T 550 MAXX is a Granolio wheat flour for bread baking. It contains 9.81% protein.
Bakes with this flour
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Mlineta Glatko T 550 MAXX vs Pšenično bijelo brašno TIP 550 glatko
Strength
Medium—Protein
9.81%9.35%-0.5%Hydration
——Maturation
——Mlineta Glatko T 550 MAXX vs Pšenično bijelo brašno TIP 550 glatko
Mlineta Glatko T 550 MAXX | ||
|---|---|---|
Strength | Medium | — |
Protein | 9.81% | 9.35%-0.5% |
Hydration | — | — |
Maturation | — | — |