Industria Molitoria Perteghella Croissant Frozen Cereali e Semi
Strong
Blend for croissants with wheat, rye, barley-flake and oat-flake flours, flaxseed and sunflower-seed flours, flax and sesame seeds, soy grits and barley malt.
Contains: wheat 0, rye, oat, barley, soy, seeds, other ingredients
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Blend for croissants with wheat, rye, barley-flake and oat-flake flours, flaxseed and sunflower-seed flours, flax and sesame seeds, soy grits and barley malt.
Bakes with this flour
Loading...