Hydration rate: locut. The hydration rate (TH) corresponds to the variable water absorption capacity of a flour, for example depending on factors specific to it such as humidity, its extraction rate, its baking strength, its percentage in gluten and the hygrometric state of the ambient air....
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.