Farinhas Paulino Horta Farinha Trigo e Alfarroba
Medium
Bread flour blend with wheat flour, wheat fibre and carob flour. It contains 10.1% protein.
Contains: wheat, other grain, other ingredients
How the calculator uses this flour
- Fermentation window. With 10.1% 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 22 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Bread flour blend with wheat flour, wheat fibre and carob flour. It contains 10.1% protein.
Bakes with this flour
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Farinha Trigo e Alfarroba vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
10.1%12%+1.9%Hydration
——Maturation
——Farinha Trigo e Alfarroba vs 3 Malts & Sunflower Organic Brown Flour (705)
Farinha Trigo e Alfarroba | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 10.1% | 12%+1.9% |
Hydration | — | — |
Maturation | — | — |