Mąka Pszenna Razowa (Graham)
Melvit
Whole wheat graham flour (type 1850) from Melvit, Warsaw flour producer since 1998. Contains the entire wheat berry including bran, germ, and endosperm for maximum nutrition. High fiber (7.6g) supports satiety and digestive health. Rich in B vitamins, minerals, and antioxidants. The graham flour style produces heartier bread, pizza bases, and bułki with a nutty flavor and dense texture.
Optimal hydration: 65% – 75%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-8 hoursat 24°C
TestedWhole wheat requires higher hydration. Autolyse helps soften bran. Good for same-day wholemeal bread with yeast.
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Pizza Classica
Technical Specifications
Ash Content | 1.85% |
Melvit Mąka Pszenna Razowa (Graham) is a type wholemeal flour, 11% protein, and a recommended hydration range of 65–75%. Whole wheat graham flour (type 1850) from Melvit, Warsaw flour producer since 1998. Contains the entire wheat berry including bran, germ, and endosperm for maximum nutrition. High fiber (7.6g) supports satiety and digestive health. Rich in B vitamins, minerals, and antioxidants. The graham flour style produces heartier bread, pizza bases, and bułki with a nutty flavor and dense texture. It ferments best over 2–8 hours at room temp (24°C). Whole wheat requires higher hydration. Autolyse helps soften bran. Good for same-day wholemeal bread with yeast.
wholemeal, type-1850, graham, high-fiber, bread, sourdough, healthy