Sofia Mel Extra
StrongBulgaria
Type 500 wheat flour milled by GoodMills Bulgaria for enriched breads, rolls and choux pastry. It contains 12.6% protein, ascorbic acid and enzymes. Sold in 1 kg and 2 kg bags.
Contains: wheat 500, ascorbic acid, enzymes
How the calculator uses this flour
- Fermentation window. With 12.6% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 43 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Type 500 wheat flour milled by GoodMills Bulgaria for enriched breads, rolls and choux pastry. It contains 12.6% protein, ascorbic acid and enzymes. Sold in 1 kg and 2 kg bags.
Bakes with this flour
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Extra vs Suvorovo Type 500
Strength
StrongStrongProtein
12.6%13.3%+0.7%Hydration
——Maturation
——Extra vs Suvorovo Type 500
Extra | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.6% | 13.3%+0.7% |
Hydration | — | — |
Maturation | — | — |