Mlinotest Golden Flour (Zlata moka)
StrongSlovenia
Zlata moka, sold as Golden Flour, is Mlinotest's premium white bag: type 500 by the mill's own table, declaring 13 g protein per 100 g. Mlinotest positions it above the household type 500 on gluten quality and dough stability, for demanding yeasted products and extended sourdough processes. Its 2021 table listed W above 280, against 250 to 280 for the standard type 500, but that figure is dated, and no current strength is published. Ash follows the legal type 500 band of 0.46 to 0.60 percent. No P/L, absorption or falling number is published.
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Zlata moka, sold as Golden Flour, is Mlinotest's premium white bag: type 500 by the mill's own table, declaring 13 g protein per 100 g. Mlinotest positions it above the household type 500 on gluten quality and dough stability, for demanding yeasted products and extended sourdough processes. Its 2021 table listed W above 280, against 250 to 280 for the standard type 500, but that figure is dated, and no current strength is published. Ash follows the legal type 500 band of 0.46 to 0.60 percent. No P/L, absorption or falling number is published.
Bakes with this flour
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Golden Flour (Zlata moka) vs Basia Poznańska
Strength
StrongMediumProtein
13%10.6%-2.4%Hydration
——Maturation
——Golden Flour (Zlata moka) vs Basia Poznańska
Golden Flour (Zlata moka) | ||
|---|---|---|
Strength | Strong | Medium |
Protein | 13% | 10.6%-2.4% |
Hydration | — | — |
Maturation | — | — |