Divella Semola Rimacinata - Linea Professionale
Medium
Divella Semola Rimacinata - Linea Professionale with 11.7% protein. The professional remilled durum semolina for semolina bread, focaccia and friselle. Its fine grain gives bread a yellow crumb and a thicker crust. The manufacturer’s catalog lists W 180–220.
Contains: durum wheat (re-milled semolina)
How the calculator uses this flour
- Fermentation window. With W 200 and 11.7% protein, the dough peaks after about 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 21 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Divella Semola Rimacinata - Linea Professionale with 11.7% protein. The professional remilled durum semolina for semolina bread, focaccia and friselle. Its fine grain gives bread a yellow crumb and a thicker crust. The manufacturer’s catalog lists W 180–220.
Bakes with this flour
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Technical Specifications
Absorption | 60–62% |
Falling Number | 500–600s |
Semola Rimacinata - Linea Professionale vs Semola
Strength
Medium · W 200Medium · W 200P/L
1.102.30+1.20Protein
11.7%—Hydration
——Maturation
——Semola Rimacinata - Linea Professionale vs Semola
Semola Rimacinata - Linea Professionale | ||
|---|---|---|
Strength | Medium · W 200 | Medium · W 200 |
P/L | 1.10 | 2.30+1.20 |
Protein | 11.7% | — |
Hydration | — | — |
Maturation | — | — |