Divella Farina Tipo 1 - Linea Panificazione
Medium
Divella Farina Tipo 1 - Linea Panificazione with 11.5% protein. The professional type 1 flour for rustic bread, pizza, focaccia and chapati. Its less refined milling retains more outer grain material than white flour. The manufacturer’s catalog lists W 220–240.
How the calculator uses this flour
- Fermentation window. With W 230 and 11.5% protein, the dough peaks after about 6.5 h at 22°C, inside a 3–10 h window. In the fridge at 4°C, it holds up to 27 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Divella Farina Tipo 1 - Linea Panificazione with 11.5% protein. The professional type 1 flour for rustic bread, pizza, focaccia and chapati. Its less refined milling retains more outer grain material than white flour. The manufacturer’s catalog lists W 220–240.
Bakes with this flour
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Technical Specifications
Falling Number | 330–360s |
Farina Tipo 1 - Linea Panificazione vs Nonno Urbano Tipo 1 Base
Strength
Medium · W 230Medium · W 230P/L
1.600.60-1.00Protein
11.5%—Hydration
——Maturation
—4-12h 22°CFarina Tipo 1 - Linea Panificazione vs Nonno Urbano Tipo 1 Base
Farina Tipo 1 - Linea Panificazione | ||
|---|---|---|
Strength | Medium · W 230 | Medium · W 230 |
P/L | 1.60 | 0.60-1.00 |
Protein | 11.5% | — |
Hydration | — | — |
Maturation | — | 4-12h 22°C |