Flour Type "00" - Classica

Low protein flour, easy to be used and suitable for all kinds of direct doughs with short rising time where a good elasticity is required.

physical/chemical properties

  • Moisture: max 15,5 %
  • Proteins: min 10 % (s.s.)
  • Ashes: type 00 max 0,55 (s.s.)

rheological properties

  • Alveografo Chopin/Chopin Alveograph: W 200 - Tolleranza/Tollerance: -10/+30 P/L 0,60 - Tolleranza/Tollerance: +-0,10
  • Farinografo Brabender/Brabender Farinograph: Assorbimento min/Absorption min 53 % Stabilità min/Stability min 3’
  • Amilografo Brabender/Brabender Amylograph: Amilogramma/Amylogram 800/1200 u.a.

avaible packaging

  • 1 kg white-light blue bag

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