Spielberger Emmer-Vollkornmehl
Germany
A biodynamic wholemeal emmer flour for wholemeal bread and rolls.
Contains: emmer (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 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%.
A biodynamic wholemeal emmer flour for wholemeal bread and rolls.
Bakes with this flour
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Emmer-Vollkornmehl vs Bio Manitoba Mehl hell
Strength
—Very StrongProtein
12.3%14.5%+2.2%Hydration
——Maturation
—8-24h 22°CEmmer-Vollkornmehl vs Bio Manitoba Mehl hell
Emmer-Vollkornmehl | ||
|---|---|---|
Strength | — | Very Strong |
Protein | 12.3% | 14.5%+2.2% |
Hydration | — | — |
Maturation | — | 8-24h 22°C |