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.
Nisshin Welna カメリヤ (Nisshin Camellia) is 11.8% protein and a recommended hydration range of 62–70%. 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 recommended hydration range for Nisshin Welna カメリヤ (Nisshin Camellia) is 62–70%. A practical starting point is 66%.
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, Nisshin Welna カメリヤ (Nisshin Camellia) can handle a home-oven range around 64–68%. The extra water helps prevent the longer bake from drying out the pizza.
As a strong flour, Nisshin Welna カメリヤ (Nisshin Camellia) 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 Nisshin Welna カメリヤ (Nisshin Camellia) 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 Nisshin Welna カメリヤ (Nisshin Camellia) 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, Nisshin Welna カメリヤ (Nisshin Camellia) is listed at 62–70%, compared with NIPPN イーグル (NIPPN Eagle) at 62–70%.
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Ash Content | 0.37% |
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