Water Hardness Analyzer
1. Your water
Enter total hardness, or calcium and magnesium separately.
ppm
From your water report or a test strip.
All units convert automatically.
mg/L
Calcium cross-links gluten proteins.
mg/L
Magnesium is an enzyme cofactor for yeast.
Conversions
110.0
ppm (mg/L CaCO₃)
6.16
°dH (German)
11.00
°fH (French)
Hardness spectrum
Ideal bread water (70–150 ppm)
RO
Soft
IDEAL
Hard
Very Hard
0
20
70
150
300
500+ ppm
2. What it does to your dough
How this water affects gluten, yeast, enzymes and crust.
Overall
Grade:
Gluten & rheology
Handling:
Yeast & fermentation
Speed:
Enzymes & crust
Crust color: