Premium Tipo 1
Anaconda
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.
Optimal hydration: 55% – 62%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-6 hoursat 22°C
TestedRoom temp (~22°C): 2-6h bulk, best around 4h. Keep it short — past this window the dough slackens. Hydration 55-62%.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Pizza Classica
Anaconda Premium Tipo 1 is a type 1 flour, 10% protein, and a recommended hydration range of 55–62%. 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. It ferments best over 2–6 hours at room temp (22°C). Room temp (~22°C): 2-6h bulk, best around 4h. Keep it short — past this window the dough slackens. Hydration 55-62%.