Harimsa Harina para Pizza
Medium
Wheat flour blend for pizza with dry yeast already mixed into the flour. Add water, oil and salt as directed on the pack.
Contains: wheat, active yeast
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
How the calculator uses this flour
- Fermentation window. With 10.1% 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%.
Wheat flour blend for pizza with dry yeast already mixed into the flour. Add water, oil and salt as directed on the pack.
Bakes with this flour
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Harina para Pizza vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
10.1%12%+1.9%Hydration
——Maturation
——Harina para Pizza vs 3 Malts & Sunflower Organic Brown Flour (705)
Harina para Pizza | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 10.1% | 12%+1.9% |
Hydration | — | — |
Maturation | — | — |