Limabacka Kvarn Emmer Fullkornsmjöl
Sweden
Stoneground organic wholegrain emmer flour from Swedish-grown grain. Use it in bread doughs when you want the flavour of this heritage wheat. Protein: 13.9%.
Contains: emmer (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 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%.
Stoneground organic wholegrain emmer flour from Swedish-grown grain. Use it in bread doughs when you want the flavour of this heritage wheat. Protein: 13.9%.
Bakes with this flour
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Emmer Fullkornsmjöl vs Dala lantvete ljust mjöl
Strength
—StrongProtein
13.9%13%-0.9%Hydration
——Maturation
——Emmer Fullkornsmjöl vs Dala lantvete ljust mjöl
Emmer Fullkornsmjöl | ||
|---|---|---|
Strength | — | Strong |
Protein | 13.9% | 13%-0.9% |
Hydration | — | — |
Maturation | — | — |