Mlinotest Brown Wheat Flour
Slovenia
Pšenična črna moka, sold by Mlinotest in English as Brown Wheat Flour, is Slovenian type 1100: a dark, high extraction wheat flour carrying more of the outer grain, its fibre and its minerals than white flour does. It is not wholemeal, and Mlinotest sells a separate polnozrnata flour for that. The legal ash band for type 1100 is 1.00 to 1.20 percent on dry matter, and the pack declares 12 g protein per 100 g. No current W is published for it, and no P/L, absorption or falling number exists either. Treat it as a flour to blend into a white base rather than a sole pizza flour.
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%.
Pšenična črna moka, sold by Mlinotest in English as Brown Wheat Flour, is Slovenian type 1100: a dark, high extraction wheat flour carrying more of the outer grain, its fibre and its minerals than white flour does. It is not wholemeal, and Mlinotest sells a separate polnozrnata flour for that. The legal ash band for type 1100 is 1.00 to 1.20 percent on dry matter, and the pack declares 12 g protein per 100 g. No current W is published for it, and no P/L, absorption or falling number exists either. Treat it as a flour to blend into a white base rather than a sole pizza flour.
Bakes with this flour
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Brown Wheat Flour vs Bio Weizenmehl Type 1050
Strength
——Protein
12%12.1%+0.1%Hydration
——Maturation
——Brown Wheat Flour vs Bio Weizenmehl Type 1050
Brown Wheat Flour | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 12.1%+0.1% |
Hydration | — | — |
Maturation | — | — |