Moul-Bie T45 Farine à Pizza
StrongFrance
Moul-Bie T45 Farine à Pizza, professional French pizza flour line (Grands Moulins / Moul-Bie). Protein around 12%. No verified public Chopin W on the pizza SKU sheet used here; treat as a mid-strong French pizza flour and confirm on the bag or mill tech sheet before relying on a W number.
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Moul-Bie T45 Farine à Pizza, professional French pizza flour line (Grands Moulins / Moul-Bie). Protein around 12%. No verified public Chopin W on the pizza SKU sheet used here; treat as a mid-strong French pizza flour and confirm on the bag or mill tech sheet before relying on a W number.
t45, pizza, professional, pizzeria, french, farine-de-gruau, grands-moulins-de-paris
Bakes with this flour
Loading...
Technical Specifications
Absorption | 58% |
Ash Content | 0.5% |
Mix Time | 8-12 min |
T45 Farine à Pizza vs Farine de Sarrasin Bio
Strength
Strong—P/L
0.55—Protein
12%9.5%-2.5%Hydration
——Maturation
——T45 Farine à Pizza vs Farine de Sarrasin Bio
T45 Farine à Pizza | ||
|---|---|---|
Strength | Strong | — |
P/L | 0.55 | — |
Protein | 12% | 9.5%-2.5% |
Hydration | — | — |
Maturation | — | — |