Nacional Farinha para Pão de Mistura
Medium
A bread mix with 68% wheat flour and 14% rye flour. It includes dry yeast, dextrose, salt, wheat and barley malt extracts, dried rye sourdough, calcium carbonate, an emulsifier, ascorbic acid and enzymes.
Contains: wheat 68%, rye 14%, active yeast, sugar, salt, other ingredients, ascorbic acid, enzymes
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
How the calculator uses this flour
- Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 20 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%.
A bread mix with 68% wheat flour and 14% rye flour. It includes dry yeast, dextrose, salt, wheat and barley malt extracts, dried rye sourdough, calcium carbonate, an emulsifier, ascorbic acid and enzymes.
Bakes with this flour
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Farinha para Pão de Mistura vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
11%12%+1.0%Hydration
——Maturation
——Farinha para Pão de Mistura vs 3 Malts & Sunflower Organic Brown Flour (705)
Farinha para Pão de Mistura | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 11% | 12%+1.0% |
Hydration | — | — |
Maturation | — | — |