Anaconda Premium Tipo 1

MediumBrazil

Brazilian Tipo 1 all-purpose flour, ~10% protein - a light, soft general-baking flour for bread, cakes, pasta and pies rather than a pizza-specific product. Workable at 55-62% hydration on short ferments. Use it as an everyday flour; for chewy or long-fermented pizza, reach for a dedicated higher-protein pizza flour.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With 10% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 6.5 h.
Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.

Anaconda Premium Tipo 1 fermentation range

The catalog window for Anaconda Premium Tipo 1 is 0–7 hours at 4°C (39°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.