Harimsa Integral de Espelta
Spain
Wholegrain spelt flour with 12.24% protein, finely milled for bread and other spelt doughs. The ingredient list contains only wholegrain spelt flour.
Contains: spelt (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Wholegrain spelt flour with 12.24% protein, finely milled for bread and other spelt doughs. The ingredient list contains only wholegrain spelt flour.
Bakes with this flour
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Integral de Espelta vs Almaverde Bio Farro
Strength
——Protein
12.24%13%+0.8%Hydration
——Maturation
——Integral de Espelta vs Almaverde Bio Farro
Integral de Espelta | ||
|---|---|---|
Strength | — | — |
Protein | 12.24% | 13%+0.8% |
Hydration | — | — |
Maturation | — | — |