Molino Dallagiovanna Le Divine Monica Tipo 00
StrongItaly
Wheat flour made from Italian wheat for bread, pizza and focaccia with medium fermentation.
How the calculator uses this flour
- Fermentation window. With W 300 and 14% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wheat flour made from Italian wheat for bread, pizza and focaccia with medium fermentation.
Bakes with this flour
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Le Divine Monica Tipo 00 vs 00 Lievito (Rinforzato)
Strength
Strong · W 300Strong · W 300P/L
0.600.55-0.05Protein
14%13%-1.0%Hydration
——Maturation
——Le Divine Monica Tipo 00 vs 00 Lievito (Rinforzato)
Le Divine Monica Tipo 00 | ||
|---|---|---|
Strength | Strong · W 300 | Strong · W 300 |
P/L | 0.60 | 0.55-0.05 |
Protein | 14% | 13%-1.0% |
Hydration | — | — |
Maturation | — | — |