Divella Farina 00 - Linea Panificazione
Medium
Divella Farina 00 - Linea Panificazione with 11% protein. The professional bread line’s standard type 00 flour for everyday loaves and direct doughs. The manufacturer’s catalog lists W 200–220.
How the calculator uses this flour
- Fermentation window. With W 210 and 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 54–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Divella Farina 00 - Linea Panificazione with 11% protein. The professional bread line’s standard type 00 flour for everyday loaves and direct doughs. The manufacturer’s catalog lists W 200–220.
Bakes with this flour
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Technical Specifications
Absorption | 53–55% |
Falling Number | 270–300s |
Farina 00 - Linea Panificazione vs Blu
Strength
Medium · W 210Medium · W 210P/L
0.600.50-0.10Protein
11%10.9%-0.1%Hydration
——Maturation
——Farina 00 - Linea Panificazione vs Blu
Farina 00 - Linea Panificazione | ||
|---|---|---|
Strength | Medium · W 210 | Medium · W 210 |
P/L | 0.60 | 0.50-0.10 |
Protein | 11% | 10.9%-0.1% |
Hydration | — | — |
Maturation | — | — |