Farinhas Paulino Horta Farinha de Trigo Tipo 110 Tradicional
Strong
Wheat flour T110. It retains part of the outer grain layers. It contains 11.2% protein.
How the calculator uses this flour
- Fermentation window. With W 245 and 11.2% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 31 h.
- Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Wheat flour T110. It retains part of the outer grain layers. It contains 11.2% protein.
Bakes with this flour
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Farinha de Trigo Tipo 110 Tradicional vs Bio Tipo 1 Macinata a Pietra
Strength
Strong · W 245Strong · W 250P/L
—0.70Protein
11.2%12%+0.8%Hydration
——Maturation
——Farinha de Trigo Tipo 110 Tradicional vs Bio Tipo 1 Macinata a Pietra
Farinha de Trigo Tipo 110 Tradicional | ||
|---|---|---|
Strength | Strong · W 245 | Strong · W 250 |
P/L | — | 0.70 |
Protein | 11.2% | 12%+0.8% |
Hydration | — | — |
Maturation | — | — |