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
Can You help me with my order? Should I ask for 14 percent protein? Should I ask them to adjust one of the parameters? Can the flour be to strong for baking bread?
Jeffrey Hamelman wrote in his book that their flour is:
humidity: 13,65%
protein: 11,72%
ash: 0,445%
falling number: 281 s
The flour Hamelman uses is low in protein - less than 12%. Maybe the gluten percentage and quality is more important. Can you explain it to me.
Thanks
Michael.