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.
Contains: wheat
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.
The catalog window for Nisshin Welna スーパーキング (Nisshin Super King) is 5–61 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.
japanese, strong-flour, extra-strong, shokupan, bread, pizza
Ash Content | 0.42% |
スーパーキング (Nisshin Super King) | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 13.8% | 12.2%-1.6% |
Hydration | — | — |
Maturation | 5.3-17.4h 22°C | 4-12.5h 22°C-3h |
