Divella Farina 0 Forte
Strong
Divella Farina 0 Forte with 11.5% protein. A strong professional type 0 flour for ciabatta, rolls, biga and longer fermentation. It can also strengthen bread and focaccia blends. The manufacturer’s catalog lists W 300–330.
How the calculator uses this flour
- Fermentation window. With W 315 and 11.5% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 2–51 h.
- Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Divella Farina 0 Forte with 11.5% protein. A strong professional type 0 flour for ciabatta, rolls, biga and longer fermentation. It can also strengthen bread and focaccia blends. The manufacturer’s catalog lists W 300–330.
Bakes with this flour
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Technical Specifications
Absorption | 56–58% |
Falling Number | 310–340s |
Farina 0 Forte vs Farina d'America Manitoba
Strength
Strong · W 315Strong · W 315P/L
0.65—Protein
11.5%13.5%+2.0%Hydration
——Maturation
—5.6-18h 22°CFarina 0 Forte vs Farina d'America Manitoba
Farina 0 Forte | ||
|---|---|---|
Strength | Strong · W 315 | Strong · W 315 |
P/L | 0.65 | — |
Protein | 11.5% | 13.5%+2.0% |
Hydration | — | — |
Maturation | — | 5.6-18h 22°C |