Limabacka Kvarn Nordiskt Pizzamjöl
StrongSweden
Finely sifted organic wheat flour from Swedish-grown grain, roller-milled for pizza baked at high oven temperatures. Protein: 11.9%.
How the calculator uses this flour
- Fermentation window. With 11.9% protein, the dough peaks after about 7.5 h at 22°C, inside a 3.5–12 h window. In the fridge at 4°C, it holds up to 35 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%.
Finely sifted organic wheat flour from Swedish-grown grain, roller-milled for pizza baked at high oven temperatures. Protein: 11.9%.
Bakes with this flour
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Nordiskt Pizzamjöl vs Dala lantvete ljust mjöl
Strength
StrongStrongProtein
11.9%13%+1.1%Hydration
——Maturation
——Nordiskt Pizzamjöl vs Dala lantvete ljust mjöl
Nordiskt Pizzamjöl | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 11.9% | 13%+1.1% |
Hydration | — | — |
Maturation | — | — |