Nacional Farinha de Trigo Tipo 65
MediumPortugal
Portuguese T65 (ash ~0.65%), ~9.6% protein - a refined, mid-protein all-purpose flour for bread and home baking, sold without leavening. Comparable to a light French T65: fine for everyday loaves and home pizza at 60-68% hydration and short-to-medium ferments, but the modest protein limits long cold proofs and very high hydration. Widely stocked in Portugal.
How the calculator uses this flour
- Fermentation window. With 9.6% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 21 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Portuguese T65 (ash ~0.65%), ~9.6% protein - a refined, mid-protein all-purpose flour for bread and home baking, sold without leavening. Comparable to a light French T65: fine for everyday loaves and home pizza at 60-68% hydration and short-to-medium ferments, but the modest protein limits long cold proofs and very high hydration. Widely stocked in Portugal.
Bakes with this flour
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Technical Specifications
Ash Content | 0.65% |
Farinha de Trigo Tipo 65 vs Castanha Napolitana
Strength
MediumStrongProtein
9.6%12.5%+2.9%Hydration
——Maturation
—24-72h 4°CFarinha de Trigo Tipo 65 vs Castanha Napolitana
Farinha de Trigo Tipo 65 | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 9.6% | 12.5%+2.9% |
Hydration | — | — |
Maturation | — | 24-72h 4°C |