Farinhas Paulino Horta Farinha de Trigo Duro
Fine durum semolina for bread and pizza. It contains 12.8% protein.
Contains: durum wheat T65 (semolina)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 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%.
Fine durum semolina for bread and pizza. It contains 12.8% protein.
Bakes with this flour
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Farinha de Trigo Duro vs Bio Cappelli Semola
Strength
——Protein
12.8%11.6%-1.2%Hydration
——Maturation
——Farinha de Trigo Duro vs Bio Cappelli Semola
Farinha de Trigo Duro | ||
|---|---|---|
Strength | — | — |
Protein | 12.8% | 11.6%-1.2% |
Hydration | — | — |
Maturation | — | — |