Nacional Farinha para Pão de Sementes com Massa Mãe
Medium
A wheat and rye bread mix with a 14% combined seed and cereal blend of brown and golden linseed, sunflower, poppy, oat flakes, wheat flakes and hulled millet. It includes dry yeast, inactive wheat sourdough, salt, toasted wheat malt flour, barley malt extract, calcium carbonate, an emulsifier, ascorbic acid and enzymes.
Contains: wheat, rye, oat, other grain, seeds, active yeast, dried sourdough, 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 wheat and rye bread mix with a 14% combined seed and cereal blend of brown and golden linseed, sunflower, poppy, oat flakes, wheat flakes and hulled millet. It includes dry yeast, inactive wheat sourdough, salt, toasted wheat malt flour, barley malt extract, calcium carbonate, an emulsifier, ascorbic acid and enzymes.
Bakes with this flour
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Farinha para Pão de Sementes com Massa Mãe vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
11%12%+1.0%Hydration
——Maturation
——Farinha para Pão de Sementes com Massa Mãe vs 3 Malts & Sunflower Organic Brown Flour (705)
Farinha para Pão de Sementes com Massa Mãe | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 11% | 12%+1.0% |
Hydration | — | — |
Maturation | — | — |