This special kind of soft wheat flour type “2” is obtained by a process comparable to distillation. The grain of wheat is deprived of the least valuable elements leaving intact its aleuron, the vital germ and the most noble outer bran parts of the grain. Its high protein content and its organoleptic characteristics make it suitable for all types of processing where excellent leavening capacity is required and particularly noticeable aromas and friability are sought. It is especially recommended for doughs requiring a long maturation at controlled temperature (refrigerator).
Moisture: max 15.5%
Proteins: min 13.5% (s.s.)
Ashes: max 0.95% (s.s.)
Alveografo Chopin/Chopin Alveograph: W 340 - Tolleranza/Tollerance: -10/+30 P/L 0,60 - Tolleranza/Tollerance: +-0,10 Note: Analisi effettuata su passaggio velo a 212μ
Farinografo Brabender/Brabender Farinograph: Assorbimento min/Absorption min 58 % Stabilità min/Stability min 17’