Soft wheat flour type “00” with a medium protein content suitable for all direct doughs with daily leavening where good elasticity is required. It can be used as a flour for “refreshment” for indirect doughs, also intended for a rising process at controlled temperature (refrigerator).

physical/chemical properties

  • Moisture: max 15,5 %
  • Proteins: min 11 % (s.s.)
  • Ashes: tipo 00 max 0,55 (s.s.)

rheological properties

  • Alveografo Chopin/Chopin Alveograph: W 250 - Tolleranza/Tollerance: -10/+30 P/L 0,60 - Tolleranza/Tollerance: +-0,10
  • Farinografo Brabender/Brabender Farinograph: Assorbimento min/Absorption min 54 % Stabilità min/Stability min 8’
  • Amilografo Brabender/Brabender Amylograph: Amilogramma/Amylogram 800/1200 u.a.

avaible packaging

  • 25 kg white-green bag
  • 10 kg white-green bag


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