Castanha Napolitana
Concordia (Cerealis)
Portugal's closest equivalent to Caputo Pizzeria. W 300+ from Cerealis (est. 1849, Maia/Porto), Portugal's dominant flour producer. T55 classification with the strength profile of an Italian napoletana flour. Professional only (10kg bags via Makro, Recheio). Designed for 24h+ cold fermentation.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 20-32 hoursat 22°C
OfficialFermentation window from flour profile data.
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Pizza Napoletana
Concordia (Cerealis) Castanha Napolitana is W310 strength, 12.5% protein, and a recommended hydration range of 58–65%. Portugal's closest equivalent to Caputo Pizzeria. W 300+ from Cerealis (est. 1849, Maia/Porto), Portugal's dominant flour producer. T55 classification with the strength profile of an Italian napoletana flour. Professional only (10kg bags via Makro, Recheio). Designed for 24h+ cold fermentation. It ferments best over 24–72 hours at fridge (4°C). Portuguese T55 with W300+. Designed for 24h+ cold fermentation. White, extensible and resistant. 0.1-0.2% fresh yeast.