VIVA la Farina EFFEPI W360
Very StrongItaly
Strong type 1 soft wheat flour for enriched doughs such as croissants and large leavened breads. VIVA also lists it for Roman pan pizza, puffed breads and sourdough refreshment. The technical sheet lists W 360, P/L 0.5–0.6, farinograph absorption of at least 65%, ash up to 0.80% and stability of at least 18 minutes.
How the calculator uses this flour
- Fermentation window. With W 360, the dough peaks after about 13 h at 22°C, inside a 6.5–23 h window. In the fridge at 4°C, it holds 11–85 h.
- Hydration range. From its specs, Pandough estimates 57–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Strong type 1 soft wheat flour for enriched doughs such as croissants and large leavened breads. VIVA also lists it for Roman pan pizza, puffed breads and sourdough refreshment. The technical sheet lists W 360, P/L 0.5–0.6, farinograph absorption of at least 65%, ash up to 0.80% and stability of at least 18 minutes.
Bakes with this flour
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EFFEPI W360 vs Nonno Urbano Tipo 1 Forte
Strength
Very Strong · W 360Very Strong · W 350P/L
0.550.75+0.20Protein
——Hydration
——Maturation
—8-24h 22°CEFFEPI W360 vs Nonno Urbano Tipo 1 Forte
EFFEPI W360 | ||
|---|---|---|
Strength | Very Strong · W 360 | Very Strong · W 350 |
P/L | 0.55 | 0.75+0.20 |
Protein | — | — |
Hydration | — | — |
Maturation | — | 8-24h 22°C |