Pandough
イーグル (NIPPN Eagle)

NIPPN イーグル (NIPPN Eagle)

StrongFlag of JPJapan

Long-standing standard bread flour (強力粉), ~12% protein, 0.38% ash. Elastic gluten gives soft, light bread with good oven spring - a dependable everyday flour for pan loaves, rolls and sweet breads at 62-70% hydration. Mid-strength, so keep ferments short-to-medium rather than multi-day. Milled from imported wheat.

Contains: wheat

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. With 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
  • Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Long-standing standard bread flour (強力粉), ~12% protein, 0.38% ash. Elastic gluten gives soft, light bread with good oven spring - a dependable everyday flour for pan loaves, rolls and sweet breads at 62-70% hydration. Mid-strength, so keep ferments short-to-medium rather than multi-day. Milled from imported wheat.

japanese, strong-flour, bread, shokupan, all-purpose

Bakes with this flour

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Technical Specifications

Ash Content
0.38%

イーグル (NIPPN Eagle) vs Monami (モナミ)

Monami (モナミ)
Monami (モナミ)
Strength
StrongStrong
Protein
12%12.2%+0.2%
Hydration
——
Maturation
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