AVPN

Farinera Coromina Napoletana

Name: Farinera Coromina Napoletana
Brand: Farinera Coromina

StrongSpain

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.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.