What hydration is recommended for Farinera Coromina Napoletana?

The recommended hydration range for Farinera Coromina Napoletana is 58–64%. This moderate hydration range offers a good balance between workability and crumb structure.

How long should Farinera Coromina Napoletana ferment?

Farinera Coromina Napoletana has a recommended fermentation window of 6–14 hours (room temperature) at 22°C. Stay within this range to avoid over-fermentation, which can cause the dough to lose structure.

What is the protein content of Farinera Coromina Napoletana?

Farinera Coromina Napoletana contains 12% protein. This moderate protein level provides good gluten development for most pizza and bread recipes.

AVPN

Type 00StrongSpain

Farinera CorominaNapoletana

Name: Napoletana
Brand: Farinera Coromina

The first non-Italian flour to receive AVPN certification, and it's from Catalonia. Farinera Coromina has been milling since 1897, now in its fifth generation under Lluís Coromina Unzueta. Getting AVPN approval as a foreign mill is a big deal, the association is notoriously protective of Italian tradition, so this flour had to pass the same University of Naples testing as Caputo and friends. Designed for direct method with medium fermentation. Only available in 25kg professional sacks, so this is strictly a pizzeria flour, no retail bags for home bakers. Full traceability from seed to bag. Specs aren't publicly published. If you're a pizzaiolo in Spain or southern France, this saves you the import markup on Italian flours.

Hydration61.0%

61%

Ball count

Ball weight29 cm

Ingredients

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Farinera Coromina Napoletana is a type 00 flour, 12% protein, and a recommended hydration range of 58–64%. The first non-Italian flour to receive AVPN certification, and it's from Catalonia. Farinera Coromina has been milling since 1897, now in its fifth generation under Lluís Coromina Unzueta. Getting AVPN approval as a foreign mill is a big deal, the association is notoriously protective of Italian tradition, so this flour had to pass the same University of Naples testing as Caputo and friends. Designed for direct method with medium fermentation. Only available in 25kg professional sacks, so this is strictly a pizzeria flour, no retail bags for home bakers. Full traceability from seed to bag. Specs aren't publicly published. If you're a pizzaiolo in Spain or southern France, this saves you the import markup on Italian flours. It ferments best over 6–14 hours at room temp (22°C). Manufacturer says direct method with medium fermentation. Being the only AVPN-certified Spanish flour, it's held to the same standards as the Italian mills. Should work similarly to other mid-range AVPN flours (W220-280 range likely).

pizza, neapolitan, type-00, avpn-approved, professional, spanish, catalonia