La Biologica Le 5 Stagioni Vivace

"0" type flour with medium-high protein content made with the technology and care required to guarantee kneadability in pizza production.

physical/chemical properties

Umidità/Moisture: max 15,5 %

Proteine/Proteins: min 12 % (s.s.)

Ceneri/Ashes: max 0,65 % (s.s.)

rheological properties

Farinografo Brabender/Brabender

Farinograph: Assorbimento min/Absorption min 55 %

Stabilità min/Stability min 7-11’

avaible packaging

10Kg

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