Farinhas Paulino Horta Farinha Trigo e Centeio
Medium
Bread flour blend with wheat and rye flour, malt and enzymes. It contains 9.9% protein.
Contains: wheat, rye, other ingredients, enzymes
How the calculator uses this flour
- Fermentation window. With 9.9% 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 and rye flour, malt and enzymes. It contains 9.9% protein.
Bakes with this flour
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Farinha Trigo e Centeio vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
9.9%12%+2.1%Hydration
——Maturation
——Farinha Trigo e Centeio vs 3 Malts & Sunflower Organic Brown Flour (705)
Farinha Trigo e Centeio | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 9.9% | 12%+2.1% |
Hydration | — | — |
Maturation | — | — |