Farinhas Paulino Horta Farinha de Centeio Tipo 130
Rye flour retaining part of the outer grain layers. It contains 7.4% protein.
Contains: rye T130
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
- 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%.
Rye flour retaining part of the outer grain layers. It contains 7.4% protein.
Bakes with this flour
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Farinha de Centeio Tipo 130 vs Almaverde Bio Segale Integrale
Strength
——Protein
7.4%12%+4.6%Hydration
——Maturation
——Farinha de Centeio Tipo 130 vs Almaverde Bio Segale Integrale
Farinha de Centeio Tipo 130 | ||
|---|---|---|
Strength | — | — |
Protein | 7.4% | 12%+4.6% |
Hydration | — | — |
Maturation | — | — |