Harimsa Fuerza
Harimsa
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.
Optimal hydration: 62% – 70%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 8-16 hoursat 22°C
OfficialHigh-gluten flour for long fermentation. Suitable for bread, pizza, and enriched doughs. Strong gluten structure handles extended timing.
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Technical Specifications
Absorption | 64% |
Ash Content | 0.6% |
Mix Time | 10-15 min |
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