Shipton Mill French Type 45 White Flour (103)
Strong
French Type 45 white wheat flour for puff pastry and other fine pastries.
Contains: wheat T45, other ingredients
How the calculator uses this flour
- Fermentation window. With W 250 and 12.6% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 h.
- Hydration range. From its specs, Pandough estimates 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
French Type 45 white wheat flour for puff pastry and other fine pastries.
Bakes with this flour
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Technical Specifications
Ash Content | 0.4–0.45% |
French Type 45 White Flour (103) vs Bio Tipo 1 Macinata a Pietra
Strength
Strong · W 250Strong · W 250P/L
0.700.70Protein
12.6%12%-0.6%Hydration
——Maturation
——French Type 45 White Flour (103) vs Bio Tipo 1 Macinata a Pietra
French Type 45 White Flour (103) | ||
|---|---|---|
Strength | Strong · W 250 | Strong · W 250 |
P/L | 0.70 | 0.70 |
Protein | 12.6% | 12%-0.6% |
Hydration | — | — |
Maturation | — | — |