Wholewheat Flour

A special wholewheat flour with fine bran obtained by grinding high protein grains. It is suitable for all direct and indirect doughs where excellent elasticity and high water absorption are required. It is also recommended for doughs requiring maturation at controlled temperature (refrigerator).

physical/chemical properties

  • Umidità/Moisture: max 15,5 %
  • Proteine/Proteins: min 13 % (s.s.)
  • Ceneri/Ashes: 1,5 % (s.s.) Tolleranza/Tollerance: +-0,20

rheological properties

  • Alveografo Chopin/Chopin Alveograph: W 340 - Tolleranza/Tollerance: -10/+30 P/L 0,70 - Tolleranza/Tollerance: +-0,10 Note: Analisi effettuata su passaggio velo a 212μ

avaible packaging

  • Available packaging 10 Kg


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