Type 00 soft wheat flour obtained from grinding national and foreign force wheat. Suitable for pizza and medium-rise doughs. Easy to work with, produces light and crispy crusts.
Type 00 soft wheat flour obtained from grinding national and foreign force wheat. Suitable for pizza and medium-rise doughs. Easy to work with, produces light and crispy crusts.
The catalog window for Divella Per Pizza is 3.1–9.6 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Pandough users most often plan about 22.5 hours for this flour in Traditional Napoletana, based on 8 bakes.
Absorption | 55% |
Ash Content | 0.55% |
Per Pizza | ||
|---|---|---|
Strength | Medium · W 220 | Medium · W 220 |
P/L | 0.55 | 0.50-0.05 |
Protein | 10% | 11.9%+1.9% |
Hydration | — | — |
Maturation | 3.1-9.6h 22°C | 4-6h 22°C-1h |
