Divella Farina 0 - Linea Panificazione
Medium
Divella Farina 0 - Linea Panificazione with 10% protein. The professional bread line’s standard type 0 flour for rustic loaves and direct doughs. The manufacturer’s catalog lists W 210–230.
How the calculator uses this flour
- Fermentation window. With W 220 and 10% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 25 h.
- Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Divella Farina 0 - Linea Panificazione with 10% protein. The professional bread line’s standard type 0 flour for rustic loaves and direct doughs. The manufacturer’s catalog lists W 210–230.
Bakes with this flour
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Technical Specifications
Absorption | 54–56% |
Falling Number | 280–310s |
Farina 0 - Linea Panificazione vs 0 Mediterraneo
Strength
Medium · W 220Medium · W 220P/L
0.600.50-0.10Protein
10%12.1%+2.1%Hydration
——Maturation
——Farina 0 - Linea Panificazione vs 0 Mediterraneo
Farina 0 - Linea Panificazione | ||
|---|---|---|
Strength | Medium · W 220 | Medium · W 220 |
P/L | 0.60 | 0.50-0.10 |
Protein | 10% | 12.1%+2.1% |
Hydration | — | — |
Maturation | — | — |