Saltå Kvarn Vetemjöl Special
StrongSweden
Organic wheat flour with barley malt flour, stone-milled in Sweden. For bread, rolls and sourdough pizza. Protein: 12%.
Contains: wheat, barley, 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 36 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%.
Organic wheat flour with barley malt flour, stone-milled in Sweden. For bread, rolls and sourdough pizza. Protein: 12%.
swedish, organic, krav, strong, stone-milled, additive-free, sourdough, bread, all-purpose
Bakes with this flour
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Vetemjöl Special vs Dala lantvete ljust mjöl
Strength
StrongStrongProtein
12%13%+1.0%Hydration
——Maturation
——Vetemjöl Special vs Dala lantvete ljust mjöl
Vetemjöl Special | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 13%+1.0% |
Hydration | — | — |
Maturation | — | — |