Vetemjöl Special
Kungsörnen
Sweden's standard supermarket strong wheat flour, ~12% protein, with added malted barley flour and ascorbic acid (E300). Fine for everyday bread, buns and home pizza at 58-65% hydration and short-to-medium ferments. As a Nordic wheat blend it is weaker and lower in falling number than Italian pizza wheat — it browns fast and won't hold a long 72h cold proof, so keep ferments tighter and watch the bake at high oven temps.
Optimal hydration: 58% – 65%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-12 hoursat 22°C
TestedRoom temp (~22°C): 4-12h bulk, best around 8h. Comfortable everyday window; avoid over-proofing. Hydration 58-65%.
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Kungsörnen Vetemjöl Special is 12% protein and a recommended hydration range of 58–65%. Sweden's standard supermarket strong wheat flour, ~12% protein, with added malted barley flour and ascorbic acid (E300). Fine for everyday bread, buns and home pizza at 58-65% hydration and short-to-medium ferments. As a Nordic wheat blend it is weaker and lower in falling number than Italian pizza wheat — it browns fast and won't hold a long 72h cold proof, so keep ferments tighter and watch the bake at high oven temps. It ferments best over 4–12 hours at room temp (22°C). Room temp (~22°C): 4-12h bulk, best around 8h. Comfortable everyday window; avoid over-proofing. Hydration 58-65%.