Ruggeri Farina di Quinoa
Quinoa flour for bread and focaccia, used alone in the maker's small yeasted flatbreads or blended with other flours.
Contains: other grain
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak 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 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Quinoa flour for bread and focaccia, used alone in the maker's small yeasted flatbreads or blended with other flours.
Bakes with this flour
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Farina di Quinoa vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
14%12%-2.0%Hydration
——Maturation
——Farina di Quinoa vs 3 Malts & Sunflower Organic Brown Flour (705)
Farina di Quinoa | ||
|---|---|---|
Strength | — | Strong |
Protein | 14% | 12%-2.0% |
Hydration | — | — |
Maturation | — | — |