Kungsörnen Kärnvetemjöl med Fullkorn
MediumSweden
Wheat flour containing 25% wholegrain wheat, with 10% protein and added ascorbic acid. It brings some wholegrain flavour and fibre to everyday bread doughs.
Contains: wheat, wheat (wholemeal) 25%, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 10% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Wheat flour containing 25% wholegrain wheat, with 10% protein and added ascorbic acid. It brings some wholegrain flavour and fibre to everyday bread doughs.
Bakes with this flour
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Kärnvetemjöl med Fullkorn vs Dala lantvete ljust mjöl
Strength
MediumStrongProtein
10%13%+3.0%Hydration
——Maturation
——Kärnvetemjöl med Fullkorn vs Dala lantvete ljust mjöl
Kärnvetemjöl med Fullkorn | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 10% | 13%+3.0% |
Hydration | — | — |
Maturation | — | — |