Valsemøllen Manitoba Hvedemel
StrongDenmark
A Manitoba wheat flour with ascorbic acid for bread and rolls.
Contains: wheat, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 12.5% 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 42 h.
- Hydration range. From its specs, Pandough estimates 59–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
A Manitoba wheat flour with ascorbic acid for bread and rolls.
Bakes with this flour
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Manitoba Hvedemel vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.5%12%-0.5%Hydration
——Maturation
——Manitoba Hvedemel vs 3 Malts & Sunflower Organic Brown Flour (705)
Manitoba Hvedemel | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.5% | 12%-0.5% |
Hydration | — | — |
Maturation | — | — |