Harimsa Fuerza
High-gluten bread flour (13.5% protein, W~330) from Harimsa, Spain's leading flour producer. Versatile professional flour designed for long fermentation breads, pizza, and enriched doughs like panettone. The strong gluten structure provides excellent oven spring and volume. Widely used in Spanish bakeries and pizzerias as a reliable all-purpose strong flour.
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Technical Specifications
Absorption | 64% |
Ash Content | 0.6% |
Mix Time | 10-15 min |
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Harimsa Harimsa Fuerza is W330 strength, 13.5% protein, a P/L ratio of 0.65, a recommended hydration range of 62–70%, and 64% absorption. High-gluten bread flour (13.5% protein, W~330) from Harimsa, Spain's leading flour producer. Versatile professional flour designed for long fermentation breads, pizza, and enriched doughs like panettone. The strong gluten structure provides excellent oven spring and volume. Widely used in Spanish bakeries and pizzerias as a reliable all-purpose strong flour. It ferments best over 8–16 hours at room temp (22°C). High-gluten flour for long fermentation. Suitable for bread, pizza, and enriched doughs. Strong gluten structure handles extended timing.
high-gluten, fuerza, bread-flour, versatile, professional, spanish, long-fermentation, pizza, panettone