Hofbräuhaus Kunstmühle Hartweizenmehl Rimacinata
Germany
Finely remilled durum semolina for pale bread. The mill recommends blending it with soft-wheat flour or khorasan flour. Protein: 12%.
Contains: durum wheat (re-milled semolina)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 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%.
Finely remilled durum semolina for pale bread. The mill recommends blending it with soft-wheat flour or khorasan flour. Protein: 12%.
Bakes with this flour
Loading...
Hartweizenmehl Rimacinata vs Finezza Semola Rimacinata
Strength
——Protein
12%12.9%+0.9%Hydration
——Maturation
——Hartweizenmehl Rimacinata vs Finezza Semola Rimacinata
Hartweizenmehl Rimacinata | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 12.9%+0.9% |
Hydration | — | — |
Maturation | — | — |