Moulins de Versailles Pain de Mie Viennois
Medium
Wheat flour, sugar, butter powder containing butter, milk proteins and milk permeate, wheat gluten, salt, wheat germ flour, acerola powder, spices, alpha-amylase, xylanase and maltogenic amylase.
Contains: wheat, wheat (germ), sugar, fat, other ingredients, wheat gluten, salt, wheat germ, enzymes
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
How the calculator uses this flour
- Fermentation window. With 11.4% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 25 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Wheat flour, sugar, butter powder containing butter, milk proteins and milk permeate, wheat gluten, salt, wheat germ flour, acerola powder, spices, alpha-amylase, xylanase and maltogenic amylase.
Bakes with this flour
Loading...
Pain de Mie Viennois vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
11.4%12%+0.6%Hydration
——Maturation
——Pain de Mie Viennois vs 3 Malts & Sunflower Organic Brown Flour (705)
Pain de Mie Viennois | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 11.4% | 12%+0.6% |
Hydration | — | — |
Maturation | — | — |