Valsemøllen Grand Farine Fransk Hvedemel
Strong
Wheat flour with added wheat gluten, ascorbic acid and lipase enzyme.
Contains: wheat, wheat gluten, ascorbic acid, enzymes
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wheat flour with added wheat gluten, ascorbic acid and lipase enzyme.
Bakes with this flour
Loading...
Grand Farine Fransk Hvedemel vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
13%12%-1.0%Hydration
——Maturation
——Grand Farine Fransk Hvedemel vs 3 Malts & Sunflower Organic Brown Flour (705)
Grand Farine Fransk Hvedemel | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 13% | 12%-1.0% |
Hydration | — | — |
Maturation | — | — |