カメリヤ (Nisshin Camellia)
Nisshin Welna
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.
Optimal hydration: 62% – 70%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-6 hoursat 22°C
TestedRoom temp (~22°C): 2-6h bulk, best around 4h. Comfortable everyday window; avoid over-proofing. Hydration 62-70%.
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Best For
Pizza Classica
Technical Specifications
Ash Content | 0.37% |
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. It ferments best over 2–6 hours at room temp (22°C). Room temp (~22°C): 2-6h bulk, best around 4h. Comfortable everyday window; avoid over-proofing. Hydration 62-70%.