Bunge Suprema Especial para Pizza

StrongBrazil

Wheat pizza flour with 13% protein, fortified with iron and folic acid. Suitable for pizza and focaccia. Sold in 5 kg bags.

Contains: wheat 1, other ingredients

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With 13% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 42 h.
Hydration range. From its specs, Pandough estimates 61–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Wheat pizza flour with 13% protein, fortified with iron and folic acid. Suitable for pizza and focaccia. Sold in 5 kg bags.

Bunge Suprema Especial para Pizza fermentation range

The catalog window for Bunge Suprema Especial para Pizza is 0–42 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.