Divella Farina 00 Media
Strong
Divella Farina 00 Media with 11% protein. A medium-strength professional bread flour for rolls, rosette and long loaves. The manufacturer also lists retarded and frozen dough processes. The manufacturer’s catalog lists W 240–270.
How the calculator uses this flour
- Fermentation window. With W 255 and 11% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 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 00 Media with 11% protein. A medium-strength professional bread flour for rolls, rosette and long loaves. The manufacturer also lists retarded and frozen dough processes. The manufacturer’s catalog lists W 240–270.
Bakes with this flour
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Technical Specifications
Absorption | 54–56% |
Falling Number | 280–310s |
Farina 00 Media vs Anima di Grano Fast Avana
Strength
Strong · W 255Strong · W 255P/L
0.650.65Protein
11%11.2%+0.2%Hydration
——Maturation
——Farina 00 Media vs Anima di Grano Fast Avana
Farina 00 Media | ||
|---|---|---|
Strength | Strong · W 255 | Strong · W 255 |
P/L | 0.65 | 0.65 |
Protein | 11% | 11.2%+0.2% |
Hydration | — | — |
Maturation | — | — |