Farinhas Paulino Horta Farinha Delícia Negra
Bread flour blend with wheat, wholemeal rye, wholemeal oat and wholemeal corn, roasted malt flour, ascorbic acid and enzymes. It contains 8.8% protein.
Contains: wheat, rye (wholemeal), oat (wholemeal), corn (wholemeal), other ingredients, ascorbic acid, enzymes
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 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%.
Bread flour blend with wheat, wholemeal rye, wholemeal oat and wholemeal corn, roasted malt flour, ascorbic acid and enzymes. It contains 8.8% protein.
Bakes with this flour
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Farinha Delícia Negra vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
8.8%12%+3.2%Hydration
——Maturation
——Farinha Delícia Negra vs 3 Malts & Sunflower Organic Brown Flour (705)
Farinha Delícia Negra | ||
|---|---|---|
Strength | — | Strong |
Protein | 8.8% | 12%+3.2% |
Hydration | — | — |
Maturation | — | — |