VIVA la Farina Integrale W290
StrongItaly
Wholemeal soft wheat flour for medium and large breads, especially sourdough loaves. VIVA recommends recipe hydration up to 80% and controlled maturation up to 24 hours. Its technical sheet lists W 290, P/L 0.7–0.8, farinograph absorption of at least 65%, ash up to 1.70% and a falling number of at least 300 seconds.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 290, 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 43 h.
- Hydration range. From its specs, Pandough estimates 59–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wholemeal soft wheat flour for medium and large breads, especially sourdough loaves. VIVA recommends recipe hydration up to 80% and controlled maturation up to 24 hours. Its technical sheet lists W 290, P/L 0.7–0.8, farinograph absorption of at least 65%, ash up to 1.70% and a falling number of at least 300 seconds.
Bakes with this flour
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Integrale W290 vs Antiqua Integrale Media
Strength
Strong · W 290Strong · W 290P/L
0.75—Protein
——Hydration
——Maturation
——Integrale W290 vs Antiqua Integrale Media
Integrale W290 | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 290 |
P/L | 0.75 | — |
Protein | — | — |
Hydration | — | — |
Maturation | — | — |