Moulins de Versailles Quinoa Courges 5 kg
Strong
Wheat flour T55, sunflower seeds, pumpkin seeds 4%, épeautre flour, salt, wheat fibre, poppy seeds, buckwheat flour, brown flax seeds, toasted malted wheat flour, barley flour, rye flour, red quinoa seeds 0.5%, yellow flax seeds, oat flake flour, sesame seeds, toasted malted barley flour, concentrated acerola juice, alpha-amylase and xylanase.
Contains: wheat T55, other grain, buckwheat, barley, rye, oat, seeds, 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 12.3% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 40 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 T55, sunflower seeds, pumpkin seeds 4%, épeautre flour, salt, wheat fibre, poppy seeds, buckwheat flour, brown flax seeds, toasted malted wheat flour, barley flour, rye flour, red quinoa seeds 0.5%, yellow flax seeds, oat flake flour, sesame seeds, toasted malted barley flour, concentrated acerola juice, alpha-amylase and xylanase.
Bakes with this flour
Loading...
Quinoa Courges 5 kg vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.3%12%-0.3%Hydration
——Maturation
——Quinoa Courges 5 kg vs 3 Malts & Sunflower Organic Brown Flour (705)
Quinoa Courges 5 kg | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.3% | 12%-0.3% |
Hydration | — | — |
Maturation | — | — |