White soft wheat flour from the grinding and sifting of
North American and Canadian soft grains, not germinated, freed from
foreign substances and impurities as required by law
in force (n° 580 of 04/07/67). High protein flour, ideal
for long-rising bakery products (24 hours), used for
strengthen weaker flours.
Packaging: a white/brown bag of 10 kg net weight.
CHEMICAL/PHYSICAL CHARACTERISTICS
- Humidity: max 15,5 %
- Protein: min 14,5 %
- Ashes: 00 max 0,55
- Wet gluten: min 40 %
RHEOLOGICAL CHARACTERISTICS
- Chopin alveograph: W 410
- Tolerance: -10/+30 P/L 0,60 – Tolerance: +-0,10
- Brabender Farinographer: Absorption min 60 % Stability min 17′
- Amylograph Brabender: Amylogram 800/1200 u.a.
With the addition of gluten !
Allergens: May contain traces of soya.
To be stored preferably in a cool, aerated and dry place.
Product subject to expiration: comes with a residual life of 6/8 months
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