Młyn Suwałki Mąka Orkiszowa Graham Typ 1850
Poland
Wholegrain spelt flour made from Polish-grown grain, for spelt breads and bread blends. Protein: 16%.
Contains: spelt 1850 (wholemeal)
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%.
Wholegrain spelt flour made from Polish-grown grain, for spelt breads and bread blends. Protein: 16%.
Bakes with this flour
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Mąka Orkiszowa Graham Typ 1850 vs Mąka Orkiszowa Jasna Typ 550 BIO
Strength
——Protein
16%14%-2.0%Hydration
——Maturation
——Mąka Orkiszowa Graham Typ 1850 vs Mąka Orkiszowa Jasna Typ 550 BIO
Mąka Orkiszowa Graham Typ 1850 | ||
|---|---|---|
Strength | — | — |
Protein | 16% | 14%-2.0% |
Hydration | — | — |
Maturation | — | — |