Suprema Especial para Pizza
Bunge
Brazilian Tipo 1 pizza flour for pizzerias and serious home use, ~12% protein with a quoted strength around W 300-350. Strong enough for longer ferments and higher hydration (58-65%, more with experience) — handles overnight cold maturation for a crisp-edged, soft-interior crust. One of the stronger Brazilian pizza flours; treat the W as approximate (trade figure, not an official datasheet).
Optimal hydration: 58% – 65%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 4-12 hoursat 22°C
TestedRoom temp (~22°C): 4-12h bulk, best around 8h. Holds the longer end well. Hydration 58-65%.
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Bunge Suprema Especial para Pizza is a type 1 flour, W320 strength, 12% protein, and a recommended hydration range of 58–65%. Brazilian Tipo 1 pizza flour for pizzerias and serious home use, ~12% protein with a quoted strength around W 300-350. Strong enough for longer ferments and higher hydration (58-65%, more with experience) — handles overnight cold maturation for a crisp-edged, soft-interior crust. One of the stronger Brazilian pizza flours; treat the W as approximate (trade figure, not an official datasheet). It ferments best over 4–12 hours at room temp (22°C). Room temp (~22°C): 4-12h bulk, best around 8h. Holds the longer end well. Hydration 58-65%.