Flour Type "00" - Superior

Soft wheat flour type “00” with high protein content suitable for all direct and indirect doughs with long leavening where excellent elasticity is required. It is also particularly suitable for all doughs with maturation at controlled temperature (refrigerator).

physical/chemical properties

  • Moisture: max 15,5 %
  • Proteins: min 13 % (s.s.)
  • Ashes: tipo 00 max 0,55 (s.s.)

rheological properties

  • Alveografo Chopin/Chopin Alveograph: W 330 - Tolleranza/Tollerance: -10/+30 P/L 0,60 - Tolleranza/Tollerance: +-0,10
  • Farinografo Brabender/Brabender Farinograph: Assorbimento min/Absorption min 57 % Stabilità min/Stability min 13’
  • Amilografo Brabender/Brabender Amylograph: Amilogramma/Amylogram 800/1200 u.a.

avaible packaging

  • 25 kg white-blue bag.
  • 10 kg white-blue bag.

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