Bunge Suprema Especial para Pizza, Brazilian Tipo 1 pizza flour about 12% protein for pizzerias and serious home use. Strong enough for longer ferments and 58-65% hydration with overnight cold maturation. No official alveograph sheet in catalog sources; judge by protein and bake feel.
Bunge Suprema Especial para Pizza is a type 1 flour, 12% protein, and a recommended hydration range of 58–65%. Bunge Suprema Especial para Pizza, Brazilian Tipo 1 pizza flour about 12% protein for pizzerias and serious home use. Strong enough for longer ferments and 58-65% hydration with overnight cold maturation. No official alveograph sheet in catalog sources; judge by protein and bake feel.
The recommended hydration range for Bunge Suprema Especial para Pizza is 58–65%. A practical starting point is 62%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a strong flour, Bunge Suprema Especial para Pizza can handle a home-oven range around 63–65%. The extra water helps prevent the longer bake from drying out the pizza.
As a strong flour, Bunge Suprema Especial para Pizza is suited to fermentation at 22°C (72°F). Its room-temperature window is 4–12 hours, with the best structure around 8 hours.
A 24-hour cold fermentation for Bunge Suprema Especial para Pizza develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
A 48-hour cold fermentation for Bunge Suprema Especial para Pizza develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
A 72-hour cold fermentation for Bunge Suprema Especial para Pizza develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
For hydration, Bunge Suprema Especial para Pizza is listed at 58–65%, compared with Motasa M65 Pain Levain at 62–75%.
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