Granolio Mlineta Za Dizana Tijesta T 550
MediumCroatia
Mlineta flour for yeast doughs, including filled sweet rolls and walnut or poppy-seed bread. The flour requires yeast to be added separately. It contains 10.73% protein.
How the calculator uses this flour
- Fermentation window. With 10.7% 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 23 h.
- Hydration range. From its specs, Pandough estimates 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Mlineta flour for yeast doughs, including filled sweet rolls and walnut or poppy-seed bread. The flour requires yeast to be added separately. It contains 10.73% protein.
Bakes with this flour
Loading...
Mlineta Za Dizana Tijesta T 550 vs Pšenično bijelo brašno TIP 550 glatko
Strength
Medium—Protein
10.73%9.35%-1.4%Hydration
——Maturation
——Mlineta Za Dizana Tijesta T 550 vs Pšenično bijelo brašno TIP 550 glatko
Mlineta Za Dizana Tijesta T 550 | ||
|---|---|---|
Strength | Medium | — |
Protein | 10.73% | 9.35%-1.4% |
Hydration | — | — |
Maturation | — | — |