Pandough
スーパーキング (Nisshin Super King)

Very StrongFlag of JPJapan

Extra-strong Japanese flour (最強力粉), ~13.8% protein - high gluten for maximum volume and oven spring. Takes 65-75% hydration and enriched, heavy doughs (nuts, whole grains) that would crush a weaker flour. Excellent for tall shokupan; for pizza it gives a very chewy, elastic crust and tolerates longer ferments. The strength means a stiffer, slower-relaxing dough - mix fully and give it time.

Hydration70.0%
70%
Ball count
Ball weight29 cm

Ingredients

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Nisshin Welna スーパーキング (Nisshin Super King) is 13.8% protein and a recommended hydration range of 65–75%. Extra-strong Japanese flour (最強力粉), ~13.8% protein - high gluten for maximum volume and oven spring. Takes 65-75% hydration and enriched, heavy doughs (nuts, whole grains) that would crush a weaker flour. Excellent for tall shokupan; for pizza it gives a very chewy, elastic crust and tolerates longer ferments. The strength means a stiffer, slower-relaxing dough - mix fully and give it time.

How much hydration for Nisshin Welna スーパーキング (Nisshin Super King)?

The recommended hydration range for Nisshin Welna スーパーキング (Nisshin Super King) 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, Nisshin Welna スーパーキング (Nisshin Super King) can handle a home-oven range around 65–68%. The extra water helps prevent the longer bake from drying out the pizza.

Nisshin Welna スーパーキング (Nisshin Super King) fermentation for 2–6 hours

As a very strong flour, Nisshin Welna スーパーキング (Nisshin Super King) is suited to fermentation at 22°C (72°F). Its room-temperature window is 2–6 hours, with the best structure around 4 hours.

Nisshin Welna スーパーキング (Nisshin Super King) fermentation for 24 hours

A 24-hour cold fermentation for Nisshin Welna スーパーキング (Nisshin Super King) 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.

Nisshin Welna スーパーキング (Nisshin Super King) fermentation for 48 hours

A 48-hour cold fermentation for Nisshin Welna スーパーキング (Nisshin Super King) 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.

Nisshin Welna スーパーキング (Nisshin Super King) fermentation for 72 hours

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.

Nisshin Welna スーパーキング (Nisshin Super King) vs NIPPN イーグル (NIPPN Eagle)

For hydration, Nisshin Welna スーパーキング (Nisshin Super King) is listed at 65–75%, compared with NIPPN イーグル (NIPPN Eagle) at 62–70%.

View NIPPN イーグル (NIPPN Eagle) flour details

japanese, strong-flour, extra-strong, shokupan, bread, pizza

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Technical Specifications

Ash Content
0.42%

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