Valsemøllen Fuldkorn Pizzamel NaturAks
Denmark
Pizza flour containing 51% wholemeal wheat flour, refined wheat flour and enzymes.
Contains: wheat (wholemeal) 51%, wheat 49%, enzymes
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 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Pizza flour containing 51% wholemeal wheat flour, refined wheat flour and enzymes.
Bakes with this flour
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