Młyn CiechanowiecMąka Pszenna Graham Typ 1850
Very StrongPoland
Coarse wholemeal wheat, typ 1850. The bran load is high, so it drinks more water and ferments faster than white flour. Usually blended rather than used alone.
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Młyn Ciechanowiec Mąka Pszenna Graham Typ 1850 is a type wholemeal flour, 13.3% protein, and a recommended hydration range of 68–80%. Coarse wholemeal wheat, typ 1850. The bran load is high, so it drinks more water and ferments faster than white flour. Usually blended rather than used alone.