Farinha de Trigo Tipo 65
Moagem Ceres
Portuguese T65 (ash ~0.65%) from a long-established Porto miller, offered in several variants (plain T65, T65 Corrigida with improver for baguette/carcaça, Regueifa, Bolacha) and mostly sold in 5kg/industrial format. Protein and W are not published; treat as a standard mid-strength bread T65 at 60-68% hydration. The 'Corrigida' version is the one tuned for crusty baguette-style breads.
Optimal hydration: 60% – 68%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-12 hoursat 22°C
TestedRoom temp (~22°C): 4-12h bulk, best around 8h. Comfortable everyday window; avoid over-proofing. Hydration 60-68%.
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Technical Specifications
Ash Content | 0.65% |
Moagem Ceres Farinha de Trigo Tipo 65 is a recommended hydration range of 60–68%. Portuguese T65 (ash ~0.65%) from a long-established Porto miller, offered in several variants (plain T65, T65 Corrigida with improver for baguette/carcaça, Regueifa, Bolacha) and mostly sold in 5kg/industrial format. Protein and W are not published; treat as a standard mid-strength bread T65 at 60-68% hydration. The 'Corrigida' version is the one tuned for crusty baguette-style breads. It ferments best over 4–12 hours at room temp (22°C). Room temp (~22°C): 4-12h bulk, best around 8h. Comfortable everyday window; avoid over-proofing. Hydration 60-68%.