← Dough calculator · Flour codex
high gluten · Flour guide
Strong flour · Dough that rests for days, or is very wet, is usually a good fit.
16% protein natural blend, high-hydration pizza, ciabatta and stiff preferments.
| Brand | Molino Bagur |
|---|---|
| Product | Harina natural alta proteína |
| Category | high gluten |
| Protein | 16% |
| W-value | - |
| Ash | - |
| Catalogue regions | Mexico |
Molino Bagur Harina natural alta proteína is listed at about 16% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
Dough that rests for days, or is very wet, is usually a good fit. In the app, it scores well for: Soft Italian, Pan, tray, and deep bakes, US slice, coast, and bar.
It can work for Neapolitan depending on hydration and ferment time. Open the calculator with this flour and the Neapolitan style to start from a sensible preset.