Grani Antichi

100% Italian flour, type 2, stone ground from fine tender ancient wheats cultivated and ground in the area of Parma (Verna, Autonomia, Abbondanza, Frassineto). Its unusual protein qualities favour a weak dough that is fast to ferment, requires prompt kneading and must be kept at low temperatures. This flour confers fine compact pockets, a well-rounded flavour, crispness and lightness.

physical/chemical properties

  • Umidità/Moisture: max 15,5 %
  • Proteine/Proteins: min 12 % (s.s.)
  • Ceneri/Ashes: max 0,95 % (s.s.)

rheological properties

  • Alveografo Chopin/Chopin Alveograph: W 120 - Tolleranza/Tollerance: +/-20 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

  • 10 Kg - 1 Kg

nutritional table (for 100gr)

  • Valore energetico/Calories: 334 kcal - 1414 kjoule
  • Proteine/Proteins: 12 g
  • Carboidrati/Carbohydrates: 66 g
  • Grassi/Fat: 1,4 g
  • Fibre/Fibre: 4,5 g

SIGN UP FOR THE NEWSLETTER

To get the latest offers and news from Le 5 Stagioni, sign up now. You will receive the periodic newsletter by e-mail with advance notice about initiatives, promotions, new products and much more.

I confirm that I have reviewed the information