Shipton Mill Organic Soft Cake and Pastry Plain White Flour (117)
Weak
Organic soft white wheat flour for sponge cakes, pastry and batters.
Contains: wheat, other ingredients
How the calculator uses this flour
- Fermentation window. With W 120 and 9.1% protein, the dough peaks after about 3.5 h at 22°C, inside a 2–6 h window. In the fridge at 4°C, it holds up to 9 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%.
Organic soft white wheat flour for sponge cakes, pastry and batters.
Bakes with this flour
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Technical Specifications
Ash Content | 0.48–0.53% |
Organic Soft Cake and Pastry Plain White Flour (117) vs Primitiva Tipo 1 100
Strength
Weak · W 120Weak · W 110P/L
0.700.45-0.25Protein
9.1%10.9%+1.8%Hydration
——Maturation
——Organic Soft Cake and Pastry Plain White Flour (117) vs Primitiva Tipo 1 100
Organic Soft Cake and Pastry Plain White Flour (117) | ||
|---|---|---|
Strength | Weak · W 120 | Weak · W 110 |
P/L | 0.70 | 0.45-0.25 |
Protein | 9.1% | 10.9%+1.8% |
Hydration | — | — |
Maturation | — | — |