Mąka Łowicka Pszenna typ 650 Uniwersalna
Medium
Refined wheat flour for bread, rolls and pizza. Type 650. The 1 kg bag has 11% protein.
How the calculator uses this flour
- Fermentation window. With 11% 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 23 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%.
Refined wheat flour for bread, rolls and pizza. Type 650. The 1 kg bag has 11% protein.
Bakes with this flour
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Pszenna typ 650 Uniwersalna vs Mąka Pszenna Uniwersalna Typ 650
Strength
MediumStrongProtein
11%12.7%+1.7%Hydration
——Maturation
——Pszenna typ 650 Uniwersalna vs Mąka Pszenna Uniwersalna Typ 650
Pszenna typ 650 Uniwersalna | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 11% | 12.7%+1.7% |
Hydration | — | — |
Maturation | — | — |