Divella Farina 0 Extra
Very Strong
Divella Farina 0 Extra with 11.8% protein. A strong professional type 0 flour for airy rolls, biga and longer fermentation. Match fermentation and hydration to the recipe rather than setting them from W alone. The manufacturer’s catalog lists W 320–360.
How the calculator uses this flour
- Fermentation window. With W 340 and 11.8% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 5.5–62 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Divella Farina 0 Extra with 11.8% protein. A strong professional type 0 flour for airy rolls, biga and longer fermentation. Match fermentation and hydration to the recipe rather than setting them from W alone. The manufacturer’s catalog lists W 320–360.
Bakes with this flour
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Technical Specifications
Absorption | 57–59% |
Falling Number | 310–340s |