Aug
31
2015
2
In search for perfect flour: Physico-Chemical Analysis of Flour
By Gadzik
Forums:
Hi!
I talked to a flour producer here in Poland and they can adjust the flour for me.
Their basic flour is:
- humidity: 15,0%
- Falling Number: min 220 s
- protein percent: as I need
- gluten: min 26%
- ash: max 0,75%
- (Something I can't translate to english. It tells you how much the diameter of 5 grams ball of pure gluten will grow after 60 minutes in 30 Celsius).: 5-8 mm
