Moulins de Versailles Pain Complet
Strong
Wheat flour, wheat middlings and wheat bran, wheat gluten, salt, roasted malted wheat flour, roasted malted barley flour, concentrated acerola juice, alpha-amylase, cellulase, transglutaminase and xylanase.
Contains: wheat, wheat (bran), barley, wheat gluten, salt, other ingredients, enzymes
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
Incomplete composition data
The label doesn't tell us everything about this flour: whether the malt is active. After a bake we'll ask what your bag says.
How the calculator uses this flour
- Fermentation window. With 12.4% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Wheat flour, wheat middlings and wheat bran, wheat gluten, salt, roasted malted wheat flour, roasted malted barley flour, concentrated acerola juice, alpha-amylase, cellulase, transglutaminase and xylanase.
Bakes with this flour
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Pain Complet vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.4%12%-0.4%Hydration
——Maturation
——Pain Complet vs 3 Malts & Sunflower Organic Brown Flour (705)
Pain Complet | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.4% | 12%-0.4% |
Hydration | — | — |
Maturation | — | — |