White wheat flour 00 from grinding and sifting
of national and European soft grains not germinated, freed from
foreign substances and impurities as required by law
in force (n° 580 of 04/07/67).
Flour for doughs with short leavening (2-6 hours), suitable for
production of traditional pizzas and sliced “mattonella” (pasta
high).
Packaging: a white/green bag of 10 kg net weight.
CHEMICAL/PHYSICAL CHARACTERISTICS
- Humidity: max 15,5 %
- Protein: min 11 %
- Ashes: 00 max 0,55
- Wet gluten: min 28 %
RHEOLOGICAL CHARACTERISTICS
- Chopin alveograph: W 250 – Tolerance: -10/+30 P/L 0,60 – Tolerance: +-0,10
- Brabender Farinograph: Absorption min 54 % Stability min 8′
- Amylograph Brabender: Amylogram 800/1200 u.a.
Contains 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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