Divella Farina 0 Media
Strong
Divella Farina 0 Media with 11.5% protein. A medium-strength professional type 0 flour for rustic bread, rolls, long loaves and focaccia. Also listed for retarded and frozen dough processes. The manufacturer’s catalog lists W 250–280.
How the calculator uses this flour
- Fermentation window. With W 265 and 11.5% 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 37 h.
- Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Divella Farina 0 Media with 11.5% protein. A medium-strength professional type 0 flour for rustic bread, rolls, long loaves and focaccia. Also listed for retarded and frozen dough processes. The manufacturer’s catalog lists W 250–280.
Bakes with this flour
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Technical Specifications
Absorption | 55–57% |
Falling Number | 290–320s |
Farina 0 Media vs Chella llà!
Strength
Strong · W 265Strong · W 265P/L
0.65—Protein
11.5%12%+0.5%Hydration
——Maturation
—3.8-12.1h 22°CFarina 0 Media vs Chella llà!
Farina 0 Media | ||
|---|---|---|
Strength | Strong · W 265 | Strong · W 265 |
P/L | 0.65 | — |
Protein | 11.5% | 12%+0.5% |
Hydration | — | — |
Maturation | — | 3.8-12.1h 22°C |