W & H Marriage & Sons Bella Pizza Flour
Very StrongUnited Kingdom
A wheat flour for deep-pan and thin-crust pizza, milled from British and Canadian wheat. It contains ascorbic acid as a flour treatment agent.
Contains: wheat, other ingredients, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 13.5% protein, the dough peaks after about 10 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 3.5–56 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
A wheat flour for deep-pan and thin-crust pizza, milled from British and Canadian wheat. It contains ascorbic acid as a flour treatment agent.
Bakes with this flour
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Bella Pizza Flour vs Bravo Pizza Flour
Strength
Very StrongStrongProtein
13.5%12.5%-1.0%Hydration
——Maturation
——Bella Pizza Flour vs Bravo Pizza Flour
Bella Pizza Flour | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 13.5% | 12.5%-1.0% |
Hydration | — | — |
Maturation | — | — |