Melvit Mąka Pszenna Razowa (Graham)
Poland
Melvit wholemeal wheat flour, typ 1850 (graham style), about 11% protein. Whole berry including bran and germ. Dense, nutty loaves, pizza bases, and bułki; needs more water than white flour.
Contains: wheat (wholemeal)
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 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Melvit wholemeal wheat flour, typ 1850 (graham style), about 11% protein. Whole berry including bran and germ. Dense, nutty loaves, pizza bases, and bułki; needs more water than white flour.
wholemeal, type-1850, graham, high-fiber, bread, sourdough, healthy
Bakes with this flour
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Technical Specifications
Ash Content | 1.85% |
Mąka Pszenna Razowa (Graham) vs Basia Pełnoziarnista
Strength
——Protein
11%14.4%+3.4%Hydration
——Maturation
——Mąka Pszenna Razowa (Graham) vs Basia Pełnoziarnista
Mąka Pszenna Razowa (Graham) | ||
|---|---|---|
Strength | — | — |
Protein | 11% | 14.4%+3.4% |
Hydration | — | — |
Maturation | — | — |