Flour Type "00" - Manitoba

Soft wheat flour type “00” with a very high protein content suitable for all indirect doughs with long maturation time at controlled temperature, where a particularly elastic and resistant gluten net is required. Excellent as refreshing flour for “Mother Yeast”.

physical/chemical properties

  • Moisture: max 15,5 %
  • Proteins: min 14,5 % (s.s.)
  • Ashes: 00 max 0,55 (s.s.)

rheological properties

  • Alveografo Chopin/Chopin Alveograph: W 410 - Tolleranza/Tollerance: -10/+30 P/L 0,60 - Tolleranza/Tollerance: +-0,10
  • Farinografo Brabender/Brabender Farinograph: Assorbimento min/Absorption min 60 % Stabilità min/Stability min 17’
  • Amilografo Brabender/Brabender Amylograph: Amilogramma/Amylogram 800/1200 u.a.

avaible packaging

  • 25 kg white-brown bag
  • 10 kg white-brown bag


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