Pandough
Very Strong White Bread Flour

Allinson Very Strong White Bread Flour

Very StrongFlag of GBUnited Kingdom

Allinson's Very Strong White bread flour at about 13.9-14% protein. UK supermarket staple for bread and pizza that need extra structure and longer ferments. Budget bag; Premier Foods does not publish alveograph W.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
Customize this recipe

How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 12 h at 22°C, inside a 8–16 h window. In the fridge at 4°C, it holds 18–55 h.
  • Hydration range. From its specs, Pandough estimates 64–74% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Allinson's Very Strong White bread flour at about 13.9-14% protein. UK supermarket staple for bread and pizza that need extra structure and longer ferments. Budget bag; Premier Foods does not publish alveograph W.

Allinson Very Strong White Bread Flour fermentation range

The catalog window for Allinson Very Strong White Bread Flour is 8–16 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

very-strong, high-protein, budget, supermarket, widely-available, long-fermentation, pizza, bread

Bakes with this flour

Loading...

Technical Specifications

Absorption
64%
Ash Content
0.6%
Mix Time
10-15 min

Very Strong White Bread Flour vs Bella Pizza Flour

Bella Pizza Flour
Bella Pizza Flour
Strength
Very StrongVery Strong
Protein
13.9%13.5%-0.4%
Hydration
——
Maturation
8-16h 22°C—