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Author Topic: T65 flour mixing time for pizza dough  (Read 184 times)

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Offline Elchimi

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T65 flour mixing time for pizza dough
« on: April 02, 2022, 05:34:44 PM »
Is it true that with a T65 flour you will use less time for mixing, as compared to an AP or 00 flour, to avoid over mixing due to increased bran content?
Curious if others use tipo 1 or t65 for pizza here…

Offline Yael

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Re: T65 flour mixing time for pizza dough
« Reply #1 on: April 03, 2022, 09:59:45 AM »
00 flour = about 0.5% ashes
T65 flour = about 0.65%

As a mill technician told me once: the difference isn't that relevant.

Adding my own experience, I'd say that it really depends on the T65 flour itself. In China, I've been using 15%-protein wholewheat flours which had all the properties of (regular) high-gluten flour..
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