Hofbräuhaus Kunstmühle Weizenmehl Type 1050
StrongGermany
Wheat flour with more outer grain layers than white flour, for wheat bread and mixed loaves. Protein: 12.1%.
Contains: wheat 1050
How the calculator uses this flour
- Fermentation window. With 12.1% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–12 h window. In the fridge at 4°C, it holds up to 34 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%.
Wheat flour with more outer grain layers than white flour, for wheat bread and mixed loaves. Protein: 12.1%.
Bakes with this flour
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Weizenmehl Type 1050 vs Bio Manitoba Mehl hell
Strength
StrongVery StrongProtein
12.1%14.5%+2.4%Hydration
——Maturation
—8-24h 22°CWeizenmehl Type 1050 vs Bio Manitoba Mehl hell
Weizenmehl Type 1050 | ||
|---|---|---|
Strength | Strong | Very Strong |
Protein | 12.1% | 14.5%+2.4% |
Hydration | — | — |
Maturation | — | 8-24h 22°C |