Moulins de Versailles Vikibrun

Name: Moulins de Versailles Vikibrun
Brand: Moulins de Versailles

Strong

Wheat flour T55, rye flour T170, sunflower and brown flax seeds, wheat bran, wheat gluten, fine salt, roasted malted barley flour, concentrated acerola juice, alpha-amylase and xylanase.

Contains: wheat T55, rye T170, wheat (bran), barley, seeds, 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.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With 12.7% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 44 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%.

Wheat flour T55, rye flour T170, sunflower and brown flax seeds, wheat bran, wheat gluten, fine salt, roasted malted barley flour, concentrated acerola juice, alpha-amylase and xylanase.