CJ Beksul백설 강력분 (CJ Beksul)
Korean strong/bread flour (강력분), ~12% protein, milled from US/Canadian wheat - the most widely distributed strong flour in Korean retail. Standard bread-flour strength: good for loaves, baguettes and pizza at 58-65% hydration and short-to-medium ferments. Mid-strength rather than extra-strong, so keep very long cold proofs and 75%+ hydration for stronger flours.
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CJ Beksul 백설 강력분 (CJ Beksul) is 12% protein and a recommended hydration range of 58–65%. Korean strong/bread flour (강력분), ~12% protein, milled from US/Canadian wheat - the most widely distributed strong flour in Korean retail. Standard bread-flour strength: good for loaves, baguettes and pizza at 58-65% hydration and short-to-medium ferments. Mid-strength rather than extra-strong, so keep very long cold proofs and 75%+ hydration for stronger flours.