McDougalls Supreme Sponge Flour
United Kingdom
McDougalls Supreme Sponge Flour: soft-wheat self-raising flour at about 9.3% protein with monocalcium phosphate and sodium bicarbonate already in the bag. Made for sponge cakes and tender pastry, not yeasted pizza dough.
Contains: raising agent
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 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
McDougalls Supreme Sponge Flour: soft-wheat self-raising flour at about 9.3% protein with monocalcium phosphate and sodium bicarbonate already in the bag. Made for sponge cakes and tender pastry, not yeasted pizza dough.
sponge-flour, self-raising, cake-flour, low-protein, soft-wheat, uk, heritage-brand, extra-sifted, premium, victoria-sponge, pastry, non-dough
Bakes with this flour
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Technical Specifications
Mix Time | 3-6 min |
Supreme Sponge Flour vs Bella Pizza Flour
Strength
—Very StrongProtein
9.3%13.5%+4.2%Hydration
——Maturation
——Supreme Sponge Flour vs Bella Pizza Flour
Supreme Sponge Flour | ||
|---|---|---|
Strength | — | Very Strong |
Protein | 9.3% | 13.5%+4.2% |
Hydration | — | — |
Maturation | — | — |