Author Topic: Divella pizza flour?  (Read 285 times)

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Offline ksh.chicagopizza

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Divella pizza flour?
« on: January 11, 2016, 08:05:41 AM »
Can't find much information about this Divella's flour on internet. Anyone tried before? How much % of protein, and is it good compared to other flour like Caputo 00 flour?
« Last Edit: January 11, 2016, 08:10:01 AM by ksh.chicagopizza »

Offline Pete-zza

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Re: Divella pizza flour?
« Reply #1 on: January 11, 2016, 09:42:32 AM »
Kim So,

It is for questions like yours that I put together the listing of flours at http://www.pizzamaking.com/forum/index.php?topic=40212.msg401012#msg401012 and made it a sticky so that members can find it quickly.

In general, most millers and flour marketers, both in and outside of the U.S., do not provide detailed specs and other useful information on their flours. And in the case of flours outside of the U.S., the documents for those flours may not always have English versions. Some do, and sometimes you may be able to use one of the Internet translators, but even then the translations may leave something to be desired.

In your case, you should look at the Divella entry referenced in the above thread, more specifically, pages 42-48 of the catalogue linked in that thread.

Since we have had many members who have used the Divella flours, you may also want to search the forum for posts that include the word Divella, to see what the members have said about those flours. Searching is useful since many of those members may no longer be active on the forum to be able to respond directly to your questions. The search will also give you a fuller view of what the members have found when using the Divella flours.

Peter


 

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