Nacional Farinha de Trigo e Alfarroba
Medium
A wheat flour blend with 7.5% carob flour, used by Nacional in yeast-leavened bread.
Contains: wheat, other grain 7.5%
How the calculator uses this flour
- Fermentation window. With 9.8% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 19 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
A wheat flour blend with 7.5% carob flour, used by Nacional in yeast-leavened bread.
Bakes with this flour
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Farinha de Trigo e Alfarroba vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
9.8%12%+2.2%Hydration
——Maturation
——Farinha de Trigo e Alfarroba vs 3 Malts & Sunflower Organic Brown Flour (705)
Farinha de Trigo e Alfarroba | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 9.8% | 12%+2.2% |
Hydration | — | — |
Maturation | — | — |