Młyn Suwałki Mąka Pszenna Typ 650
MediumPoland
Wheat flour made from Polish-grown grain, for bread rolls and other yeasted doughs. It contains wheat only, without flour improvers. Protein: 10.4%.
Contains: wheat 650
How the calculator uses this flour
- Fermentation window. With 10.4% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 19 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Wheat flour made from Polish-grown grain, for bread rolls and other yeasted doughs. It contains wheat only, without flour improvers. Protein: 10.4%.
Bakes with this flour
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Mąka Pszenna Typ 650 vs Basia Tortowa Extra 😉
Strength
MediumMediumProtein
10.4%10%-0.4%Hydration
——Maturation
——Mąka Pszenna Typ 650 vs Basia Tortowa Extra 😉
Mąka Pszenna Typ 650 | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10.4% | 10%-0.4% |
Hydration | — | — |
Maturation | — | — |