Barilla Farina Tipo 0 Food Service

StrongItaly

Barilla's Food Service flour is a type 0 soft wheat flour for pizza, bread and focaccia. It has W270 strength and 11% protein. It comes in a 5 kg bag and differs from Barilla's stronger Manitoba flour.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With W 270 and 11% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 38 h.
Hydration range. From its specs, Pandough estimates 56–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Barilla Farina Tipo 0 Food Service fermentation range

The catalog window for Barilla Farina Tipo 0 Food Service is 0–38 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.