Standard-grade Japanese bread flour (強力粉), ~11.8% protein and very low 0.37% ash for a clean white crumb. Moderate strength - a reliable all-rounder for shokupan, rolls and sweet breads at 62-70% hydration. Not strong enough for very long ferments or 75%+ hydration; for chewy pizza, blend with an extra-strong flour or accept a softer, less elastic crust. Milled from imported wheat.
Contains: wheat
Standard-grade Japanese bread flour (強力粉), ~11.8% protein and very low 0.37% ash for a clean white crumb. Moderate strength - a reliable all-rounder for shokupan, rolls and sweet breads at 62-70% hydration. Not strong enough for very long ferments or 75%+ hydration; for chewy pizza, blend with an extra-strong flour or accept a softer, less elastic crust. Milled from imported wheat.
The catalog window for Nisshin Welna カメリヤ (Nisshin Camellia) is 0–21 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Ash Content | 0.37% |
カメリヤ (Nisshin Camellia) | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 11.8% | 12.2%+0.4% |
Hydration | — | — |
Maturation | 3.4-10.6h 22°C | 4-12.5h 22°C+1h |
