Premium extra-strong flour (最強力粉), ~13.5% protein, unbleached and additive-free - NIPPN's counterpart to Nisshin Super King. High gluten for tall, fluffy shokupan and rich enriched breads; takes 65-75% hydration and longer ferments. Strong, slow-relaxing dough - autolyse helps. Use when you want maximum volume and chew.
NIPPN ゴールデンヨット (NIPPN Golden Yacht) is 13.5% protein and a recommended hydration range of 65–75%. Premium extra-strong flour (最強力粉), ~13.5% protein, unbleached and additive-free - NIPPN's counterpart to Nisshin Super King. High gluten for tall, fluffy shokupan and rich enriched breads; takes 65-75% hydration and longer ferments. Strong, slow-relaxing dough - autolyse helps. Use when you want maximum volume and chew.
The recommended hydration range for NIPPN ゴールデンヨット (NIPPN Golden Yacht) is 65–75%. A practical starting point is 70%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a very strong flour, NIPPN ゴールデンヨット (NIPPN Golden Yacht) can handle a home-oven range around 65–68%. The extra water helps prevent the longer bake from drying out the pizza.
As a very strong flour, NIPPN ゴールデンヨット (NIPPN Golden Yacht) is suited to fermentation at 22°C (72°F). Its room-temperature window is 2–6 hours, with the best structure around 4 hours.
A 24-hour cold fermentation for NIPPN ゴールデンヨット (NIPPN Golden Yacht) 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 NIPPN ゴールデンヨット (NIPPN Golden Yacht) 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 very 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, NIPPN ゴールデンヨット (NIPPN Golden Yacht) is listed at 65–75%, compared with Nisshin Welna カメリヤ (Nisshin Camellia) at 62–70%.
View Nisshin Welna カメリヤ (Nisshin Camellia) flour detailsjapanese, strong-flour, extra-strong, shokupan, bread, pizza
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