Farinhas Paulino Horta Farinha de Trigo Tipo 80 Saloia
Strong
Wheat flour T80. It retains part of the outer grain layers. It contains 11.7% protein.
How the calculator uses this flour
- Fermentation window. With W 275 and 11.7% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 40 h.
- Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Wheat flour T80. It retains part of the outer grain layers. It contains 11.7% protein.
Bakes with this flour
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Farinha de Trigo Tipo 80 Saloia vs PandiSempre
Strength
Strong · W 275Strong · W 275P/L
—0.50Protein
11.7%14%+2.3%Hydration
——Maturation
——Farinha de Trigo Tipo 80 Saloia vs PandiSempre
Farinha de Trigo Tipo 80 Saloia | ||
|---|---|---|
Strength | Strong · W 275 | Strong · W 275 |
P/L | — | 0.50 |
Protein | 11.7% | 14%+2.3% |
Hydration | — | — |
Maturation | — | — |