Author Topic: Equivalences between hydration flours  (Read 764 times)

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Offline Toperro

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Equivalences between hydration flours
« on: November 20, 2010, 03:25:44 PM »
Hi, I would like know if anyone has approximate values to calculate the hydration of a recipe in accordance with the flour. That is, if a recipe says for example that has a 60% hydration using a particular flour, such as KABF (12.7 g of protein), what variation should I do to the 60% for each gram of protein which adds or detracts to the flour?
Of course it will not be a golden rule for every meal, but I would have these equivalents for Excel I am doing. Any post talking about this?
My english is from Google Translator, sorry...


Offline Pete-zza

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Re: Equivalences between hydration flours
« Reply #1 on: November 20, 2010, 03:41:42 PM »
Toperro,

I think the answer to your question is given under PROTEIN INFLUENCE in the article presented at Reply 9 at http://www.pizzamaking.com/forum/index.php/topic,8419.msg72940.html#msg72940.

Peter

Offline Toperro

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Re: Equivalences between hydration flours
« Reply #2 on: November 20, 2010, 05:02:44 PM »
Thank you very much Peter, you are in everything.

Greetings!
My english is from Google Translator, sorry...


 

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