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.
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.
The recommended hydration range for Kungsörnen Vetemjöl Special is 58–65%. A practical starting point is 62%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a strong flour, Kungsörnen Vetemjöl Special can handle a home-oven range around 63–65%. The extra water helps prevent the longer bake from drying out the pizza.
As a strong flour, Kungsörnen Vetemjöl Special is suited to fermentation at 22°C (72°F). Its room-temperature window is 4–12 hours, with the best structure around 8 hours.
A 24-hour cold fermentation for Kungsörnen Vetemjöl Special develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
A 48-hour cold fermentation for Kungsörnen Vetemjöl Special develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
At 72 hours, this strong flour is beyond its recommended 12–48-hour cold window. The gluten network will weaken and the dough can become very prone to tearing.
For hydration, Kungsörnen Vetemjöl Special is listed at 58–65%, compared with Saltå Kvarn Vetemjöl Special at 60–68%.
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