K Plus Pšenično brašno manitoba tip 00
Very Strong
Refined wheat flour for pizza, focaccia and baguettes. The brand states W 380. Protein: 13%.
How the calculator uses this flour
- Fermentation window. With W 380 and 13% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Refined wheat flour for pizza, focaccia and baguettes. The brand states W 380. Protein: 13%.
Bakes with this flour
Loading...
Pšenično brašno manitoba tip 00 vs 00 Croissant
Strength
Very Strong · W 380Very Strong · W 380Protein
13%14.5%+1.5%Hydration
——Maturation
——Pšenično brašno manitoba tip 00 vs 00 Croissant
Pšenično brašno manitoba tip 00 | ||
|---|---|---|
Strength | Very Strong · W 380 | Very Strong · W 380 |
Protein | 13% | 14.5%+1.5% |
Hydration | — | — |
Maturation | — | — |