Stipon Ihtiman White Flour
Very StrongBulgaria
Stipon Ihtiman White Flour is milled from Bulgarian-grown wheat at Topaz Mel. The 1 kg bag identifies it as type 00 and lists 14 g protein per 100 g. Stipon recommends it for bread, baked goods and sweets. Ingredients include wheat flour, an enzyme complex and ascorbic acid (E300).
Contains: wheat 00, enzymes, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 14% protein, the dough peaks after about 11 h at 22°C, inside a 6–19 h window. In the fridge at 4°C, it holds 7.5–69 h.
- Hydration range. From its specs, Pandough estimates 61–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Stipon Ihtiman White Flour is milled from Bulgarian-grown wheat at Topaz Mel. The 1 kg bag identifies it as type 00 and lists 14 g protein per 100 g. Stipon recommends it for bread, baked goods and sweets. Ingredients include wheat flour, an enzyme complex and ascorbic acid (E300).
Bakes with this flour
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Ihtiman White Flour vs Pizza Type 00
Strength
Very StrongStrong · W 310Protein
14%13.4%-0.6%Hydration
——Maturation
——Ihtiman White Flour vs Pizza Type 00
Ihtiman White Flour | ||
|---|---|---|
Strength | Very Strong | Strong · W 310 |
Protein | 14% | 13.4%-0.6% |
Hydration | — | — |
Maturation | — | — |