Farinhas Paulino Horta Farinha de Trigo Tipo 55 Super Biológica
Very Strong
Organic wheat flour T55. Suitable for pizza dough. It contains 13.9% protein.
How the calculator uses this flour
- Fermentation window. With W 335 and 13.9% protein, the dough peaks after about 10 h at 22°C, inside a 5.5–17 h window. In the fridge at 4°C, it holds 5–60 h.
- Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Organic wheat flour T55. Suitable for pizza dough. It contains 13.9% protein.
Bakes with this flour
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Farinha de Trigo Tipo 55 Super Biológica vs Epsilon
Strength
Very Strong · W 335Very Strong · W 330Protein
13.9%14%+0.1%Hydration
——Maturation
——Farinha de Trigo Tipo 55 Super Biológica vs Epsilon
Farinha de Trigo Tipo 55 Super Biológica | ||
|---|---|---|
Strength | Very Strong · W 335 | Very Strong · W 330 |
Protein | 13.9% | 14%+0.1% |
Hydration | — | — |
Maturation | — | — |