Hofbräuhaus Kunstmühle Gelbweizenmehl Type 550
MediumGermany
Flour made from yellow wheat, a traditional soft-wheat variety. Its natural pigments give bread a yellow colour. Protein: 11.7%.
Contains: wheat 550
How the calculator uses this flour
- Fermentation window. With 11.7% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–10 h window. In the fridge at 4°C, it holds up to 28 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Flour made from yellow wheat, a traditional soft-wheat variety. Its natural pigments give bread a yellow colour. Protein: 11.7%.
Bakes with this flour
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Gelbweizenmehl Type 550 vs Bio Manitoba Mehl hell
Strength
MediumVery StrongProtein
11.7%14.5%+2.8%Hydration
——Maturation
—8-24h 22°CGelbweizenmehl Type 550 vs Bio Manitoba Mehl hell
Gelbweizenmehl Type 550 | ||
|---|---|---|
Strength | Medium | Very Strong |
Protein | 11.7% | 14.5%+2.8% |
Hydration | — | — |
Maturation | — | 8-24h 22°C |