Sofia Mel Banitsa
StrongBulgaria
Type 500 wheat flour milled by GoodMills Bulgaria for banitsa, burek and rolled dough. Its 13.2% protein and extensible dough suit thin pastry sheets. Contains ascorbic acid and enzymes.
Contains: wheat 500, ascorbic acid, enzymes
How the calculator uses this flour
- Fermentation window. With 13.2% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Type 500 wheat flour milled by GoodMills Bulgaria for banitsa, burek and rolled dough. Its 13.2% protein and extensible dough suit thin pastry sheets. Contains ascorbic acid and enzymes.
Bakes with this flour
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Banitsa vs Suvorovo Type 500
Strength
StrongStrongProtein
13.2%13.3%+0.1%Hydration
——Maturation
——Banitsa vs Suvorovo Type 500
Banitsa | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 13.2% | 13.3%+0.1% |
Hydration | — | — |
Maturation | — | — |