Pandough
Castanha Napolitana

Concordia (Cerealis) Castanha Napolitana

StrongFlag of PTPortugal

Concordia Castanha Napolitana from Cerealis (Portugal), pizza flour positioned for cold fermentation and Neapolitan-style work, about 12.5% protein. No verified public Chopin W found on the current foodservice page; confirm on the bag or tech sheet before relying on W300+.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 10 h at 22°C, inside a 5–15 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 59–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.

Concordia Castanha Napolitana from Cerealis (Portugal), pizza flour positioned for cold fermentation and Neapolitan-style work, about 12.5% protein. No verified public Chopin W found on the current foodservice page; confirm on the bag or tech sheet before relying on W300+.

Concordia (Cerealis) Castanha Napolitana fermentation range

The catalog window for Concordia (Cerealis) Castanha Napolitana is 24–72 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.

pizza, portuguese, neapolitan, professional, long-rise

Bakes with this flour

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Castanha Napolitana vs Farinha de Trigo T45 Ultra

Farinha de Trigo T45 Ultra
Farinha de Trigo T45 Ultra
Strength
StrongVery Strong · W 405
Protein
12.5%14%+1.5%
Hydration
——
Maturation
24-72h 4°C48-96h 4°C+24h