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.
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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%.