Valsemøllen Sigtemel NaturAks
MediumDenmark
Wheat and sifted rye flour blend with ascorbic acid.
Contains: wheat, rye, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 10.3% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Wheat and sifted rye flour blend with ascorbic acid.
Bakes with this flour
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Sigtemel NaturAks vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
10.3%12%+1.7%Hydration
——Maturation
——Sigtemel NaturAks vs 3 Malts & Sunflower Organic Brown Flour (705)
Sigtemel NaturAks | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 10.3% | 12%+1.7% |
Hydration | — | — |
Maturation | — | — |