Divella Farina 0
Medium
Divella Farina 0 with 10% protein. A retail wheat flour for everyday bread and bread machines. The manufacturer’s catalog lists W 180–200.
How the calculator uses this flour
- Fermentation window. With W 190 and 10% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 19 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Divella Farina 0 with 10% protein. A retail wheat flour for everyday bread and bread machines. The manufacturer’s catalog lists W 180–200.
Bakes with this flour
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Farina 0 vs Professional Bio
Strength
Medium · W 190Medium · W 190Protein
10%12%+2.0%Hydration
——Maturation
——Farina 0 vs Professional Bio
Farina 0 | ||
|---|---|---|
Strength | Medium · W 190 | Medium · W 190 |
Protein | 10% | 12%+2.0% |
Hydration | — | — |
Maturation | — | — |