Młyn Suwałki Mąka Orkiszowa Jasna Typ 630
Poland
Light spelt flour made from Polish-grown grain, for bread and other spelt doughs. Protein: 14.8%.
Contains: spelt 630
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Light spelt flour made from Polish-grown grain, for bread and other spelt doughs. Protein: 14.8%.
Bakes with this flour
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Mąka Orkiszowa Jasna Typ 630 vs Mąka Orkiszowa Jasna Typ 550 BIO
Strength
——Protein
14.8%14%-0.8%Hydration
——Maturation
——Mąka Orkiszowa Jasna Typ 630 vs Mąka Orkiszowa Jasna Typ 550 BIO
Mąka Orkiszowa Jasna Typ 630 | ||
|---|---|---|
Strength | — | — |
Protein | 14.8% | 14%-0.8% |
Hydration | — | — |
Maturation | — | — |