Harimsa Fuerza
StrongSpain
Harimsa Harina de Fuerza, Spanish high-gluten bread flour. Mill guarantees minimum W 300 and lists about 12.9% protein. Aimed at panettone, roscón, sandwich bread and other high-development doughs. Ascorbic acid and enzymes on the bag. Use the W as a floor, not 330.
How the calculator uses this flour
- Fermentation window. With 13.5% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 2–51 h.
- Hydration range. From its specs, Pandough estimates 64–74% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Harimsa Harina de Fuerza, Spanish high-gluten bread flour. Mill guarantees minimum W 300 and lists about 12.9% protein. Aimed at panettone, roscón, sandwich bread and other high-development doughs. Ascorbic acid and enzymes on the bag. Use the W as a floor, not 330.
high-gluten, fuerza, bread-flour, versatile, professional, spanish, long-fermentation, pizza, panettone
Bakes with this flour
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Technical Specifications
Absorption | 64% |
Ash Content | 0.6% |
Mix Time | 10-15 min |
Harimsa Fuerza vs Harina para Pizza
Strength
StrongMediumP/L
0.650.50-0.15Protein
13.5%11%-2.5%Hydration
——Maturation
—4-8h 22°CHarimsa Fuerza vs Harina para Pizza
Harimsa Fuerza | ||
|---|---|---|
Strength | Strong | Medium |
P/L | 0.65 | 0.50-0.15 |
Protein | 13.5% | 11%-2.5% |
Hydration | — | — |
Maturation | — | 4-8h 22°C |