← Dough calculator · Flour codex
high-gluten · Flour guide
Strong flour · Dough that rests for days, or is very wet, is usually a good fit.
Ægte canadisk Manitobahvede, økologisk og stenformalet; protein min. 16 % og høj vandoptagelse, fremragende til koldhævet pizza og lange hævninger.
| Brand | Skærtoft Mølle |
|---|---|
| Product | Manitobahvedemel (økologisk, fintsigtet) |
| Category | high-gluten |
| Protein | 16% |
| W-value | - |
| Ash | - |
| Catalogue regions | Denmark |
Skærtoft Mølle Manitobahvedemel (økologisk, fintsigtet) 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.